a sub-style sandwich packed with steak, rocket and radishes on a concrete surface outside

BBQ steak sandwich

Name: BBQ steak sandwich
Total time: 20 min
Yield: 4
Ingredients: 4 bavette steak; 5 tbsp soy sauce; handful of thyme sprigs; 3 garlic cloves bashed with the side of a knife; 2-3 tsp wasabi; 6 tbsp mayonnaise; 1-2 tsp rice vinegar; 2 tbsp vegetable oil; 4 mini ciabatta (or 1 large cut into 4 pieces); handful of rocket; 100g radishes sliced or cut into matchsticks

Anna Glover

Published: June 29, 2022 at 2:52 PM

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Serves 4

Easy

Total time: 20 mins

+ marinating

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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

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Make this BBQ steak sandwich for an alternative to a classic burger, then also check out our BBQ picanha, BBQ pulled pork, bulgogi (Korean BBQ beef) and ultimate beef burger, plus discover more sizzling BBQ recipes and burger recipes.

Ingredients

Nutrition

4 bavette steak
5 tbsp soy sauce
handful of thyme sprigs
3 garlic cloves

bashed with the side of a knife
2-3 tsp wasabi
6 tbsp mayonnaise
1-2 tsp rice vinegar
2 tbsp vegetable oil
4 mini ciabatta (or 1 large cut into 4 pieces)
handful of rocket
100g radishes

sliced or cut into matchsticks

Nutrition: Per serving

kcal700
fat39.2g
saturates8.1g
carbs47.5g
sugars4.8g
fibre3.8g
protein37.5g
salt1.7g

Method

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.

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Authors

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Anna GloverSenior food editor

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