Steak Sandwiches

1. Prepare the Steak

Grind 2 teaspoons of whole peppercorns with a spice mill or mortar and pestle until coarse. Mix the ground peppercorns with 4 teaspoons of fresh thyme and 2 teaspoons of coarse kosher salt. Pat your 1.25 lb steak dry with paper towels, then press the spice mixture evenly onto both sides of the steak.

2. Make the Shallot-Thyme Aioli

In a small bowl, combine 0.33 cup of mayonnaise with 1 minced large shallot, 1.5 tablespoons of extra-virgin olive oil, 1 tablespoon of sherry vinegar or fresh lemon juice, 0.75 teaspoon of Dijon mustard, 1 tablespoon of minced fresh thyme, and a pinch of freshly ground pepper. Stir until smooth and well-blended. Set this aside.

3. Cook the Steak

Brush a heavy large frying pan with a light coat of olive oil and heat it over medium-high heat. When the pan is hot, add the steak and cook it for about 4 minutes on each side to achieve a medium-rare finish. Once done, transfer the steak to a plate and let it rest for 5 minutes.

4. Preheat Broiler and Prepare Bread

Preheat your broiler. Take 8–12 slices of coarse country white bread and brush each slice with a generous layer of the aioli you prepared earlier. Arrange the bread slices on a baking sheet and broil them for about 2 minutes, or until the edges are golden brown and crisp.

5. Assemble the Bruschetta

Place the broiled bread slices on warmed plates. Spread a little more aioli on each slice if you like, then top with fresh watercress. Thinly slice the rested steak against the grain and arrange the slices on top of the watercress-topped bread. Serve immediately.