Ingredients

Ingredients

• 10 oz Thinly Sliced Beef
• 1 Small Baguette
• 3 oz Shishito Peppers
• 1 Romaine Heart
• 1 Cucumber
• 1 Tomato
• 1 Garlic
• 2 tbsp Red Wine Vinegar
• 1 Shallot
• 1/4 c Mayonnaise

Instructions

Instructions

1

Prepare the ingredients & marinate the shallot:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette. Cut off and discard the pepper stems; cut into ½-inch pieces on an angle. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Cut off and discard the romaine root; roughly chop the leaves. Core and medium dice the tomato. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Large dice the cucumber. Peel and thinly slice the shallot; place in a bowl with the vinegar.

2

Toast the baguette:

Place the baguette on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut sides up and toast in the oven 10 to 12 minutes, or until golden brown and crispy. Remove from the oven and transfer to a work surface.

3

Cook the peppers:

While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until hot. Add the peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly softened. Transfer to a plate and season with salt and pepper to taste. Wipe out the pan.

4

Cook the beef:

While the baguette continues to toast, using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper; toss to coat. In the same pan, heat 2 teaspoons of olive oil on high until hot. Add the seasoned beef in a single layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add 1 tablespoon of the shallot marinating liquid (be careful, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is just cooked through. Transfer to a plate and set aside in a warm place.

5

Make the aioli & assemble the sandwiches:

In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste. Spread the aioli onto the cut sides of the toasted baguette. Top with the cooked beef and cooked peppers; season with salt and pepper.

6

Make the salad & plate your dish:

In a large bowl, combine the romaine, tomato, cucumber and marinated shallot (including the remaining liquid); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!