Ingredients:

  • 340g sirloin steak, sliced into thin strips
  • 4 slices thick-cut smoked bacon
  • 5ml smoked paprika
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 large ripe avocado
  • 5ml fresh lime juice
  • 30g pickled red onions
  • 2 slices provolone or havarti cheese
  • 1 handful fresh arugula
  • 4 thick slices artisan sourdough bread
  • 30ml garlic aioli or mayonnaise
  • 15g unsalted butter

Instructions:

  1. Season the thinly sliced sirloin with salt, pepper, and smoked paprika. In a hot cast iron skillet, cook the bacon over medium-high heat until crispy. Remove bacon to paper towels, reserving the rendered fat in the pan.
  2. Using the remaining bacon fat, sear the steak strips over high heat for 1-2 minutes per side until a deep mahogany crust forms. Remove from heat.
  3. In a small bowl, mash the avocado with lime juice and a pinch of salt, keeping it slightly chunky for texture.
  4. Spread garlic aioli on the exterior of each bread slice. On the interior, layer the mashed avocado, seared steak, crispy bacon, cheese, pickled onions, and arugula. Melt butter in a clean skillet over medium heat. Toast the sandwiches for 3-4 minutes per side, pressing down slightly, until the bread is golden brown and cheese is fully melted.