BBQ steak sandwich


  • Four bavette steak
  • Five tbsp. soy sauce
  • handful of thyme sprigs
  • 3 cloves of garlic, lightly crushed using the blunt edge of your knife
  • 2 or 3 tsp wasabi
  • 6 tbsp. mayonnaise
  • 1-2 tsp rice vinegar
  • 2 tbsp. vegetable oil
  • 4 mini ciabatta’s
  • For a delectable dish, slice or cut 100g of radishes into matchsticks


  1. Place the steaks in an airtight container or dish, then pour on the soy sauce with thyme and garlic mixed together. Let it marinate for four to twenty-four hours before taking out from the refrigerator when you’re ready to start your barbecue fire.
  2. Get your BBQ or griddle pan ready for cooking by heating it to a high temperature – be sure the flames have died down before beginning. Blend together wasabi, mayonnaise and vinegar until you get your desired taste; add extra wasabi and/or more vinegar if needed.
  3. Take the steaks from their marinade then brush with oil. Grill or pan-fry them for roughly 2–3 minutes on each side until they are charred but still rosy in the middle. Place them onto a plate and let sit for five minutes to rest before serving.
  4. Toast the ciabatta on a griddle for 30 seconds before slicing into thin strips at an angle. Toss the resting juices with some oil and use to lightly dress your rocket leaves, then spread mayo onto each cut side of the ciabatta slices. Finally, top off your creation with sliced steak, rocket and radishes! Enjoy!