Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.