Turn your griddle or grill pan on high heat and drizzle with olive oil. On a sheet pan, cut the steak in thirds going with the grain. Season each piece
evenly with salt, fresh orange juice, and lemon on each side.
Place the flank on the griddle and cook until golden brown on each side. You want to make sure you have delicious grill marks, but also cook to your
desired internal temperature. You can also tell the steak is ready when it’s smelling amazing!
While the flank cooks, cut the bread in half and down the center. Remove the filling if desired. I call this a “skinny loaf”. Brush the inside and middle
with melted butter and place on the griddle so it toasts slightly. You also want some nice grill marks as well.
In a small non-stick saute pan over medium high heat, coat the pan with oil and once it gets hot add the shallots and begin to saute for a couple minutes. Then add in the garlic. The idea is to confit the shallots and garlic so they are caramelized and soft!
Remove the garlic and shallots from the saute pan and drizzle with more oil. Make sure the saute pan is on high heat and crack each egg into the hot oil
(or do in batches) and fry until the egg white is cooked but still soft.
Assemble the sandwich: spoon the pesto on the bottom inside of the bread, place on a piece of flank, spoon over shallots and garlic, and then gently
place on the fried egg! Finally, grate manchego cheese over top and enjoy!
