Family classics · veggie variant
Steak sandwich with mustard mayo
Skirt steak off the hot fire, to a core temperature of no more than 50°C, ten minutes of rest and only then the knife. On crusty ciabatta with mustard mayo, this becomes the sandwich your guests will ask for at the next party.
Ingredients (serves 20)
- 1 kg skirt steak or bavette
- Coarse sea salt
- 10 ciabattas, halved
- Mustard mayo (see basics)
- Rocket, tomato and red onion
Method
- Sprinkle the meat with coarse sea salt 40 minutes ahead and let it come to room temperature.
- Grill hot and direct to a core temperature of 50°C at most — the meat keeps cooking as it rests.
- Rest for ten minutes under foil, then slice thin, against the grain.
- Toast the ciabattas briefly, spread with mustard mayo and build with rocket, tomato, onion and meat.
Tip from the guru
Resting is not a suggestion here: cut too early and the juices run onto your board instead of into the bread.
Veggie variant: Swap the steak for thick-cut, grilled brie — same build, same sauce.
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