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Steak and Cheese Toast


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


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


  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