Beef Sandwich with Asparagus Cream, Parmesan, Eggs and Bacon

Method

1. Remove the beef from the refrigerator at least one hour before cooking to bring it to room temperature.
2. Preheat the barbecue with the grill plate attached to high heat.
3. Season the beef with salt and pepper. Place the beef on the indirect heat side of the barbecue to slowly warm up until the internal temperature reaches about 40°C.
4. Meanwhile, prepare the asparagus cream: grill the asparagus and scallion on the hot plate until slightly charred and tender.
5. Chop the grilled asparagus and scallion, then place in a bowl. Add a splash of cream, grated Parmesan, a drizzle of olive oil, salt, and pepper. Mix until a coarse cream forms. Set aside.
6. Grill the pancetta (streaky bacon) on the hot plate until crispy. Set aside.
7. Fry the eggs on the hot plate: crack two eggs onto the hot plate, season with salt, and cook until the whites are set but yolks are still runny. Flip if desired.
8. Toast the buns on the barbecue.
9. Once the beef reaches 40°C internal temperature, sear it directly over high heat on the grill plate for a short time to get a good crust and grill marks.
10. Remove the beef and let it rest for a few minutes. Then slice it thinly on the diagonal.
11. Assemble the sandwich: spread a generous amount of asparagus cream on the bottom bun. Add a layer of arugula, then the sliced beef, followed by the fried eggs, and crispy pancetta. Add extra asparagus cream on top if desired. Close with the top bun.
12. Serve immediately.