Categories: Meals
Ingredients
- 1 Tbsp. Asian Garlic, Ginger and Chile Seasoning
- 2 Russet Potatoes
- 2 Persian Cucumbers
- 1 oz. Mayonnaise
- 1 tsp. Sriracha
- 10 oz. Steak Strips
- 1/2 fl. oz. Seasoned Rice Vinegar
- 2 French Rolls
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut potatoes into ¼" fries. Toss potatoes with half the seasoning blend (reserve remaining for steak strips), 2 tsp. olive oil, and a pinch of salt on prepared baking sheet. Spread into a single layer and roast in hot oven until browned and tender, 30-35 minutes. While potatoes roasts, prepare ingredients.
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Trim cucumbers and cut into ¼" rounds on an angle. Combine mayonnaise, Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside. Pat steak strips dry, and season with remaining seasoning blend and a pinch of salt.
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Combine cucumber rounds, vinegar, 1 tsp. olive oil, and a pinch of salt in another mixing bowl. Toss to thoroughly combine. Refrigerate until plating.
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Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains, 3-5 minutes. Remove from burner.
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Slice rolls if necessary, leaving one side connected. Place directly on oven rack and toast until warm, 5 minutes. Plate dish as pictured on front of card, slathering bottom roll with Sriracha aioli and topping with steak strips, and pickled cucumbers. Bon appétit!