Thyme, garlic and soy bavette ciabatta slabs with rocket and wasabi mayo

An elevated steak sandwich with mustardy heat from the wasabi mayo, umami from the marinade and juicy charred steak. We love serving these instead of burgers, if you fancy a change from the BBQ regulars. Bavette is a great cut to barbecue as it’s at its best when pink in the middle and heavily charred on the outside. Slice thinly across the grain and make the most of the resting juices in a dressing for the leaves.

20 MINUTES + MARINATING | SERVES 4 | EASY

bavette steaks 4

soy sauce 5 tbsp

thyme a small handful of sprigs

garlic 3 cloves, bashed with the side of a knife

wasabi 2-3 tsp

mayonnaise 6 tbsp

rice vinegar 1-2 tsp

vegetable oil 2 tbsp

ciabatta 4 mini or 1 large cut into 4 pieces

rocket a handful

radishes 100g, sliced or cut into matchsticks 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.

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.

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.

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.

PER SERVING 700 kcals | fat 39.2G saturates 8.1G | carbs 47.5G | sugars 4.8G fibre 3.8G | protein 37.5G | salt 1.7G