For the Sandwiches
- 4 La Brea Bakery French sandwich rolls
- 4 zaboutan steaks (4–6 oz each)
- Kosher salt and freshly ground black pepper
- 2 tbsp neutral oil (for searing)
- 4 tbsp unsalted butter (for basting)
- 2 ripe avocados
- 4 eggs
- 1/2 cup pickled red onions
- 4 tsp extra virgin olive oil (for toasting bread)
For the Salsa Macha (Makes enough for all sandwiches)
- 4 dried guajillo chiles, stemmed and seeded
- 4 dried árbol chiles, stemmed (adjust to heat preference)
- 6 garlic cloves, peeled
- 3 tbsp sesame seeds
- 3 tbsp pumpkin seeds
- 3 tbsp chopped mixed nuts (e.g., peanuts, cashews)
- 1 cup neutral oil (grapeseed or canola)
- Salt to taste
1. Make the Salsa Macha
1. Toast chiles, garlic, seeds, and nuts in a skillet over medium heat until aromatic and just golden (2–3 minutes). Stir constantly.
2. Transfer to a heatproof bowl.
3. In the same skillet, heat the neutral oil until shimmering, then pour over the toasted mixture. Let steep 5–10 minutes.
4. Blend or pulse to desired texture. Season with salt.
2. Cook the Steaks
1. Season all 4 zaboutan steaks with salt and pepper.
2. Heat oil in a large skillet over medium-high. Sear steaks in batches if needed, 2–3 minutes per side.
3. Add butter and baste each steak for 1–2 minutes. Let rest, then slice thinly against the grain.
3. Prepare the Bread & Components
1. Cut rolls in half. Drizzle cut sides with olive oil and toast in a skillet until golden brown.
2. Mash avocados with a pinch of salt (and a splash of lime juice if desired).
3. Fry 4 eggs sunny-side up or to preference.
4. Assemble the Sandwiches
For each sandwich, layer in this order:
1. Bottom half of toasted roll
2. Mashed avocado
3. Sliced zaboutan steak
4. Spoonful of salsa macha
5. One fried egg
6. Pickled red onions
7. Top half of the roll
