Toasted Steak Sandwich on Ciabatta
Ingredients
- For the mayonnaise
- 2 egg yolks
- 1 Tbsp lemon juice
- 150 milliliters olive oil
- 1 tsp finely chopped thyme
- salt
- For the sandwich
- 4 Iceberg lettuce
- 2 Tomatoes
- ½ Cucumber
- 2 scallions
- 4 slices Steak (each about 160 g) (such as Ribeye or hip)
- ½ tsp dried thyme
- 1 tsp peppercorns
- 1 generous pinch Red pepper flakes
- salt
- 2 Tbsps olive oil
- 4 Ciabatta
Preparation steps
For the mayonnaise: Add the yolks and lemon juice to a blender and pulse until frothy. Add the oil gradually, while pulsing, until the sauce is creamy. Stir in the thyme and season with salt to taste.
For the sandwiches: Rinse the lettuce and drain well. Rinse the tomatoes, remove cores and slice. Rinse the cucumber and slice. Rinse the scallions and cut into 5 cm (approximately 2 inch) long strips. Rinse the steaks, pat dry, and if necessary, pound flat. Combine the thyme with the peppercorns and red pepper flakes in a mortar, and crush until blended. Season the steaks with the spice mixture. Heat the oil in a skillet. Add the steaks and sear until golden, about 1-2 minutes per side. Season with salt to taste.
Halve the ciabatta horizontally and toast in a dry grill pan until golden brown. Place some of the lettuce, tomatoes, scallions and cucumbers on each ciabiatta bun base and drizzle with some of the mayonnaise. Top with the steak and drizzle with the remaining mayonnaise. Top with the top half of the ciabatta buns and serve.
