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
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Put 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 2
Heat 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 3
Remove 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 4
Split 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.