Servings: 2Prep: 15 minutesTotal: 40 minutesIngredients1 (14 1/2-ounce) piece of flat iron steak1 bunch scallionskosher salt and freshly ground black pepper, to taste2 tablespoons olive oil1 sprig rosemary1 sprig thyme8 ounces foie gras1 cup all-purpose flour3 eggs, lightly beaten, plus 2 egg yolks1 cup panko breadcrumbs2 large green tomatoes, sliced 1/2-inch thick1 1/4 cups safflower oil, plus more for frying2 tablespoons white wine vinegar1 tablespoon Dijon mustard1 tablespoon prepared horseradish1/2 cup extra-virgin olive oil1 bunch chives, finely chopped1 large baguette, halved lengthwise1 cup watercress leavesDirections1. Heat a grill pan over high. Season steak and scallions generously with salt and pepper and drizzle with oil. Cook steak along with the rosemary and thyme until cooked to desired doneness and cook scallions until charred. Transfer steak to a plate to rest and transfer scallions to a cutting board. Roughly chop scallions.2. Heat a 12-inch skillet over medium-high and add foie gras. Cook, turning once, until golden on each side, about 2 minutes. Transfer foie gras to a plate and pour the fat from the pan over the steak.3. Place flour, beaten eggs, and panko in 3 separate shallow dishes. Toss the tomato slices in the flour, then the egg, then the breadcrumbs and place on a plate. Wipe the skillet clean and heat safflower oil. Cook the tomatoes, flipping once, until golden and crispy, about 3 minutes. Transfer to a paper towel-lined plate and season with salt.4. In a medium bowl, whisk together the egg yolks, vinegar, mustard, and horseradish. Slowly drizzle in the 1 1/4 cups safflower oil and the olive oil until thick. Stir in the chives and set mayonnaise aside.5. Thinly slice the steak and pour the resting juices into the mayonnaise. Smear mayonnaise on the insides of the baguette and top with watercress, fried tomatoes, steak, foie gras, and scallions. Top with bread and get into it.From How to Make the Most Epic Sandwich of Your Life
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