INGREDIENTS
1 1/4 lb
Top round or flank steak
1
Shallot, large
7 tsp
Thyme, fresh
1
bunch Watercress
3/4 tsp
Dijon mustard
1/3 cup
Mayonnaise
1 tbsp
Sherry vinegar or fresh lemon juice
1
Kosher salt, Coarse
1
Pepper, Freshly ground
2 tsp
Peppercorns, whole
1 1/2 tbsp
Olive oil, extra-virgin
1
Olive oil
8
slices Country white bread, coarse