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

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

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

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.