Lemon Pepper Steak & Avocado Toast

This is a great rendition to avocado toast that really highlights the levels you can bring an overly played breakfast dish toast to. This work wonders with some caramelized onions underneath, a little gruyere, and a drizzle of jus over the top….never ending variations to this one. I hope you enjoyed my take on it and drop a comment if you did!

RECIPE HERE:
1. Using a Japanese mandolin or a very sharp knife, slice the white onion into very thin rings. Season with salt, white wine vinegar, and dried or fresh thyme. Give this a good mix, cover with plastic, and allow this to sit for 1 hour in the fridge. Add a pinch of sugar for sweetness if desired.
2. Trim the fat and any sinew from the extra thick cut NY strip steak and portion accordingly. I went with 6oz portions that were proportional to the toast I’m serving on. Get a medium-large saute pan on high heat with a splash of cooking oil, season the steaks with salt and sear on all sides until you have a solid golden brown crust. Add garlic cloves and fresh cracked pepper toward the end of the process, baste the steaks a few times, remove them from the pan and place them in a 400f oven for 3-4 minutes. Rest for 10-15 minutes before serving.
3. For the lemon pepper, add dried rosemary, thyme, garlic flakes, salt and, extra coarse black pepper or whole peppercorns, and lemon zest to a mortar then grind it all together. Keep the mixture relatively coarse for texture.
4. Using a soft roll or banquette, slice it down the side lengthwise, remove some of the excess crumb, then drizzle some olive oil over the top along with a pinch of salt and pepper. Toast this in the oven until golden brown, but keep the crumb tender and chewy.
5. Get a firm, but ripe avocado and remove the seed. Carefully remove the skin keeping the half intact and thinly slice it to reveal a very satisfying shingled effect if done properly. Just make sure to keep the slices even and thin throughout. Drizzle lemon juice over the top to prevent browning.
6. Now that everything is ready to go, thinly slice up the properly rested steak, drizzle some of the drippings onto the toast, then place the avocados down first, pickled onions next, and top that with a good helping of the homemade herb lemon pepper. Next, add the thinly sliced steak over the top of the avocado, drizzle some of the drippings over that as well and another helping of the lemon pepper to finish. Lemon Pepper Steak and Avocado Toast is ready to be served and devoured. Bon Appetite.

Ingredients:
4 tbsp cooking oil, flavorless
14oz NY steak, 2” thick cut
1 sesame roll/hoagie
1 avocado, ripe/firm
1 tbsp lemon juice
3-4 cloves garlic
1 White onion
3-4 tbsp white wine vinegar
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3 tbsp cracked black pepper
2 tbsp dried rosemary
2 tbsp dried thyme
2 tbsp dried garlic flakes
3-4 tbsp lemon zest
1 tbsp salt

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