Instructions

• Position a rack in the upper third of the oven and heat to broil.
• Cut the sirloin into very thin slices, about 1/8-inch thick, then finely dice. Continue running a knife through the sirloin until it is very finely chopped. Transfer to a bowl and cover with plastic wrap pressing it to the surface of the sirloin to expel as much air as possible. Cover the bowl with a second piece of plastic wrap and refrigerate until ready to use.
• In the bowl of a food processor, combine the garlic, chiles, and lime juice. Pulse several times to combine. Add the egg yolks, 3/4 tsp. salt, and the sugar and process until well combined, about 1 minute. With the processor running, drizzle in the grapeseed oil until the mixture thickens and becomes opaque, about 1 minute more. Adjust the seasoning to taste with additional salt and lime juice. Cover and refrigerate the aïoli until ready to use.
• Brush the baguette slices on both sides with the oil and transfer to a parchment lined baking sheet. Set under the broiler and toast until lightly golden on the edges, flipping half way through, about 4 minutes total.
• Season the sirloin with 1 tsp. salt, and 1/2 tsp. pepper, gently folding to combine with a silicone spatula. Spread each slice of baguette with about 1-1/2 tsp. of the aïoli, top with 1-1/2 to 2 Tbs. of the sirloin, and garnish with a sprinkle of the shallots, carrots, cornichon, and peas. Arrange on a platter, drizzle with the oil, sprinkle with fleur de sel, and serve immediately.