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Line a 10″x 15″ baking sheet with parchment paper.
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Rinse the steaks and pat dry. Season on both sides with kosher salt and freshly ground pepper and set aside.
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Halve the tomatoes.
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Roughly chop the salad.
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Separate the eggs.
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Beat the egg whites and salt together until stiff peaks form.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Add the egg yolks, butter and 3/4 of the milk. Mix into a smooth batter.
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Fold in the egg whites. Spread the mixture out onto the prepared baking sheet.
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Preheat the oven to 325 degrees F.
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Scatter the shredded cheese over the top. Then place the tomatoes evenly over the cheese.
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Place in the oven and bake for 20 minutes. Remove from oven.
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Heat the olive oil in a skillet. Sear the steaks on both sides 4 minutes on each side.
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Blend together the remaining 1/4 cup milk and the fresh cream cheese. Stir in the chopped chives.
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Remove the pfannkuchen from the oven. Arrange the chopped salad over the top. Slice the steak while warm into strips and place it evenly over the Pfannkuchen.
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Pour the creamy chive sauce over the top. Cut and serve.