Steak & Glazed Mushroom Baguettes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Reserving the sheet pan, transfer to a plate and cover with foil to keep warm.

Meanwhile, cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the baguettes. In a bowl, combine the vinegar, sugar, ketchup, soy glaze, and sliced white bottoms of the scallions. Whisk until combined and the sugar has dissolved.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

To the pan of reserved fond, add the mushroom pieces in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the glaze is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Place the halved baguettes on the reserved sheet pan, cut side up. Drizzle with olive oil, then evenly top with the sliced steaks, glazed mushrooms, and cheese. Toast in the oven 4 to 5 minutes, or until the baguettes are lightly browned and the cheese is melted. Remove from the oven.

Meanwhile, in a bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the toasted baguettes with the roasted potatoes and spicy mayo on the side. Garnish the baguettes with the sliced green tops of the scallions. Enjoy!