Preheat oven to 180°C (160°fan-forced). Line a large baking tray with baking paper. Spread bread onto tray in a single layer, spray with oil, season and toss to coat. Bake for 10-12 minutes until crisp and golden. Set aside to cool.
Meanwhile, heat a char-grill pan or barbecue over medium-high heat. Spray steaks lightly with oil, season and cook for 5-5½ minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. In the same pan cook onions and tomatoes over medium-high heat for 3-4 minutes or until charred. Thinly slice steak.
Combine mustard and sour cream in a small bowl. Season and add a little water to thin down, if necessary. Divide lettuce, pickles, bread, onions and tomatoes between plates. Top with steak. Drizzle with dressing. Season and sprinkle with parmesan, to serve.
Tips
Swap flat-iron steak for oyster blade steak.
Swap sour cream for natural yoghurt for a healthier dressing.
Any type of bread works well in this recipe – light rye, French baguette, wholegrain.
Use sliced bread and butter pickles instead of dill pickles, if desired.
