Bavette Steak Sandwhich

A tender bavette steak sandwich with peppery arugula, creamy goat cheese, sweet caramelised onions and ripe tomatoes on toasted ciabatta. This bistro-style steak sandwich delivers restaurant quality at home with minimal fuss and maximum flavour.

Ingredients

Serves 2-3

• 1 Tender Valley bavette steak (480-500g)
  
• 1 Burnt Ends ciabatta loaf
• 2½ teaspoons olive oil, plus extra for cooking
  
• 4 teaspoons wholegrain mustard
• 25g arugula, plus extra to serve
• 50g Meredith goat cheese
• 4–5 thin slices beef heirloom tomatoes
• 5 teaspoons Beerenberg caramelised onions
• 2 teaspoons balsamic vinegar
• Salt and black pepper

Optional to serve

• Extra arugula dressed with olive oil, salt and pepper
• Sour cream or crème fraîche

Method

Preheat the oven

1. Heat the oven to 180°C.

Toast the ciabatta

1. Slice the ciabatta in half lengthwise and brush or drizzle the cut sides with the 2½ teaspoons olive oil.
2. Place on a baking tray cut-side up and toast in the oven for 8–10 minutes until golden and crisp at the edges. Remove and set aside.

Prepare and cook the bavette

1. Lightly coat the bavette with olive oil and season both sides generously with salt and black pepper.
2. Heat a frying pan over medium-high heat and add a light coating of olive oil.
3. Place the bavette in the pan and cook for 3–4 minutes until a good crust forms, then flip.
4. Cook for a further 3–4 minutes until the internal temperature reaches 52°C for medium-rare.
   
5. Remove the steak to a board and rest for 1–2 minutes until the internal temperature climbs to 54°C.

Slice the steak

1. Once rested, slice the bavette thinly against the grain. Season the slices lightly with a pinch more salt and pepper.

Assemble the sandwich

1. Retrieve the toasted ciabatta halves and spread wholegrain mustard on the cut side of both pieces.
2. Arrange the arugula evenly over the bottom half.
3. Layer the sliced bavette evenly over the arugula.
4. Arrange the tomato slices evenly on top of the steak.
5. Spread caramelised onions over the tomatoes.
6. Dot the goat cheese across the filling and gently spread or crumble to distribute evenly.
7. Drizzle balsamic vinegar over the filling and also lightly over the cut side of the top ciabatta piece.
8. Place the top ciabatta piece over the assembled filling and press gently.

Serve

1. Cut the sandwich in half or into thirds depending on appetite and presentation.
2. Serve with a small side of dressed arugula (tossed with olive oil, salt and pepper) and a dollop of sour cream or crème fraîche on the side.

This bavette steak sandwich is ideal for a quick weeknight dinner or an elevated lunch at home.

Notes and tips

• Bavette steak is best sliced thinly against the grain to maximise tenderness
• Toasting the ciabatta in the oven gives an even, crisp finish without the risk of burning
• The caramelised onions add a sweet-savoury depth that balances the tangy goat cheese and peppery arugula
  
• Substitute crème fraîche, Greek yoghurt or aioli for sour cream if preferred