The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Steak and Cheese Toast

Advertisement

Ingredients

1 thick slice sourdough bread

1 egg

2 tablespoons Smoked Tomato Aioli (recipe follows)

4 ounces medium-rare ribeye steak, sliced

½ cup caramelized onions

2 slices white cheddar cheese

Chives

Espelette powder

Extra-virgin olive oil

Fleur de sel

Smoked Tomato Aioli

2 Roma tomatoes

1 tablespoon tomato chutney (homemade or preferred brand)

4 cups mayonnaise

Directions

  1. Sprinkle sourdough slice with a bit of water and toast to golden brown. While bread is toasting, cook egg sunny side-up.
  2. Turn toaster or oven setting to broil, slather toast with aioli, and add steak, onions, and cheese. Place under broiler for a few second, just until cheese melts. Top with egg and garnish with chives, espelette powder, drizzle of oil, and fleur de sel.

Chef Tip: Sear steak in clarified butter for unbeatable flavor.

Smoked Tomato Aioli

  1. Smoke tomatoes, then peel, de-seed, and purée in food processor or Vitamix. Alternatively, simply char tomatoes in cast-iron skillet until black. Then peel, de-seed, and purée.
  2. Fold in chutney and mayonnaise.
Print Recipe