BBQ steak sandwich
This elevated bavette steak sandwich, with mustardy heat from the wasabi mayo, umami from the marinade and juicy charred steak, is a great option for your next BBQ
- Serves: 4 persons
- 4bavette steak
- 5tbsp soy sauce
- handful of thyme sprigs
- 3garlic cloves, bashed with the side of a knife
- 2-3 tsp wasabi
- 6tbsp mayonnaise
- 1-2 tsp rice vinegar
- 2tbsp vegetable oil
- 4mini ciabatta (or 1 large cut into 4 pieces)
- handful of rocket
- 100g radishes, sliced or cut into matchsticks
Step 1Put the steaks in a sealable bag or dish, and pour over the soy, add the thyme and garlic, and mix well. Cover and leave to marinate for at least 4 hours or up to 24 hours. Remove from the fridge just as you light the BBQ.
Step 2Heat the BBQ and wait until the large flames have died down. Alternatively, heat a griddle pan over a high heat. Mix together the wasabi, mayo and vinegar, adding a little more wasabi and vinegar to taste, if you like.
Step 3Remove the steaks from the marinade and brush with the oil. BBQ or griddle the steaks for 2-3 minutes on each side until charred but still pink in the middle. Transfer to a plate and leave to rest for 5 minutes.
Step 4Split the ciabatta and toast on the griddle for 30 seconds until toasted. Slice the bavette at an angle into thin strips. Toss the resting juices with a little oil and use to dress the rocket leaves. Add a spoon of mayo to the cut sides of the ciabatta, and top with the steaks, rocket and radishes.