Tri-tip, a full-flavoured triangular cut taken from the sirloin, is a particular favourite with Latin American cooks.
1small tri-tip (1.5kg; order from your butcher)240 gmprovolone dolce, thinly sliced60 ml (¼ cup)vegetable oil6eggs6thick slices soy and linseed sourdough2avocado, coarsely choppedTo serve:thinly sliced white onion (optional) and wild rocket leavesAnchovy mayo300 gm (1 cup)mayonnaise10anchovy fillets (see note)2 tbspbaby capers, drained, rinsed4cornichons, finely chopped2garlic cloves, crushed½ cup eachflat-leaf parsley and basil, very finely slicedJuiceof ½ lemon
For anchovy mayo, place the mayonnaise in a bowl. Chop the anchovy fillets on a board, then crush them with the flat of the knife blade to form a paste, then add to mayonnaise with capers, cornichons, garlic, herbs and lemon juice and mix to combine. Refrigerate until required.
Thinly slice tri-tip on an angle across the grain into twelve 1cm-thick slices. Place on a tray, sprinkle with sea salt and grind fresh black pepper over, then grill over medium heat, turning once, until cooked to your liking (2-3 minutes each side for medium). Transfer to a tray, top with provolone and set aside in a warm place to rest (5 minutes).
Heat oil in a large frying pan over medium-high heat and fry eggs in batches until white is cooked and yolk is still runny (2-3 minutes). Lightly toast the bread in a toaster or under a grill. Spread a good layer of mayonnaise on the bread slices, then top each with avocado, 2 slices of steak, onion, an egg and rocket, then season well and serve.
Note Look for anchovies that are pinkish and have no "hairs" (the fine bones).