For the club toast, prepare the steak first. Do not season the beef before frying. Heat some olive oil (high quality) in a suitable pan and sear the steak properly on both sides for about 4-5 minutes (depending on how big and that your steak is) – the cooking level should reach medium.
Then remove the steak and place it on a plate, cover it completely with roasting foil and place it in the preheated oven at about 60-70 degrees for about 10 minutes.
For the salad, cut the iceberg lettuce into small strips, as well as the red onion, red bell pepper and radishes. Depending on your preference, the ingredients can be cut even smaller.
Then mix with a little olive oil (just enough to moisten the entire salad rather than anything else). Also stir the Dijon mustard into the salad and round it off with the juice of half a lemon.
For the garnish, place the toasted slices of toast on a plate, arrange the finished salad on top and garnish with balsamic dressing.
Remove the steak from the oven and cut into slices about 5-7 mm thick (the meat should have remained pink inside, but not bleeding). Place 3 pieces of steak slices on each toast and cover with the chopped mountain cheese.
Then add the fried egg. Sprinkle with salt and pepper to taste.