It’s hard to pass up a great sandwich, especially when it’s layered up with juicy steak, crunchy slaw and silky hot mayo!
400 grams steak (use sirloin, scotch, rump or flat-iron)
sea salt and ground pepper
½ cup mayonnaise
1-2 teaspoons hot sauce (I use Sriracha chilli sauce or chipotle Tabasco sauce)
1 teaspoon smoked paprika
2 cups each very finely sliced red cabbage and white cabbage
2 spring onions, thinly sliced
1 small fennel bulb and fronds, thinly sliced
½ cup sliced zucchini pickles (also known as bread and butter pickles)
2 tablespoons juice from pickle jar
1 tablespoon olive oil
8 slices crispy cooked bacon
8 slices sourdough bread, grilled or toasted
Mayo: Whisk all the ingredients in a bowl.
Slaw: Put all the ingredients in a large bowl and toss together. Season, then chill until ready to use.
Steak: Brush the steaks lightly with oil and season generously.
Cook for 3-4 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks.
To assemble: Slice the steaks against the grain. Spread the grilled bread thickly with the mayo then top with a generous pile of the slaw, the steak and the bacon. Add the tops and secure with a toothpick.