Ciabatta with Beef Steak and Thyme Mayo

Ingredients

• 2 egg yolks
• 1 tbsp Lemon Juice
• 150 ml olive oil
• 1 tsp freshly chopped thyme
• Salt
• 4 iceberg lettuce leaves
• 2 Tomatoes
• 0.5 cucumber
• 2 Spring Onions
• 4 slices of beef steak (about 160 g each, e.g., ribeye or sirloin)
• 0.5 tsp dried thyme
• 1 tsp peppercorns
• 1 pinch chili flakes
• Salt
• 2 tbsp olive oil
• 4 ciabatta rolls

Instructions

1. 1.

   Whisk the egg yolks with lemon juice in a blender until frothy, reduce speed slightly and slowly pour in the oil until a creamy sauce forms. Fold in the thyme and season with salt.

2. 2.

   Wash and dry the lettuce. Wash the tomatoes, cut off the stems and slice them. Slice the cucumber. Trim the spring onions and cut into ~5 cm strips. Pat the steaks dry and lightly pound flat if needed. Crush the thyme, peppercorns, and chili flakes in a mortar and season the steaks with this mixture. In a pan with hot oil, sear each side for 1-2 minutes and season with salt.

3. 3.

   Cut the ciabatta horizontally in half and toast it golden brown in a non‑stick grill pan without fat. Layer the lettuce, tomatoes, spring onions, and cucumber on the bread, drizzle with some mayo, place a steak on top of each, then add more mayo over the steak. Cover with the other half of the ciabatta and serve.