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3-4
2 minutes
6 minutes
Preheat your griddle to high heat. Add the steak to the hot surface, season generously with Montreal steak seasoning, and top with butter. Cook until the exterior is crisp and caramelized, flipping as needed. Aim for your desired doneness (medium recommended).
While the steak cooks, slice the baguette diagonally into ½-inch thick pieces. Slice as many as needed for your guests.
On the opposite side of the griddle (set to medium heat), drizzle a light layer of avocado oil and sprinkle SPG seasoning directly on the griddle surface. Place the bread slices on top and toast each side for 1–2 minutes, until golden brown but still tender in the center.
Once the steak is cooked and the bread is toasted, remove both from the griddle. Slice the steak into thin, bite-sized pieces.
On a serving platter, spread a layer of pepper-house mayo on each toasted slice of bread. Top with watercress (or arugula), steak slices, and a sprinkle of blue cheese crumbles. Finish with a generous drizzle of balsamic glaze.
Pair with a glass of Chianti and serve as a stunning appetizer or small-plate dinner option.
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