Bavette Steak & Gouda Sandos

In a small bowl, combine vinegar, half the thyme, 2 TBSP water, ¼ tsp sugar, and a big pinch of salt until salt and sugar are dissolved. (For 4 servings, use all the thyme, 4 TBSP water, and ½ tsp sugar.) Stir in shallot; set aside to pickle.

In a separate small bowl, combine mayonnaise and mustard. Season Dijonnaise with salt and pepper to taste.

Pat steak* dry with paper towels; season all over with half the garlic powder (all for 4 servings), half the onion powder (all for 4), a big pinch of salt, and pepper. 

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. 

Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

Heat a drizzle of oil in same pan over medium heat. Add pickled shallot and its liquid, stock concentrates, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until shallot is softened, 4-5 minutes. 

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Cover to keep warm.

Halve baguettes lengthwise. Toast directly on middle rack until crisp, 2-3 minutes. 

Thinly slice steak against the grain. 

Once baguettes are toasted, transfer to a baking sheet; arrange cut sides up. Top bottom halves with gouda and steak. Bake on middle rack until cheese is melted, 2-3 minutes; transfer to a cutting board.

Using tongs or a slotted spoon, arrange shallot from pan over melted cheese (reserve au jus in pan). Spread top baguette halves with Dijonnaise. Close sandwiches.

In a medium bowl (large bowl for 4 servings), combine mixed greens, apple, juice from half the lemon (whole lemon for 4), and 1 TBSP olive oil (2 TBSP for 4). Toss to coat. Season with salt and pepper to taste.