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Wagyu steak sandwich

Michael Moore
Wagyu steak sandwich


Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Beef

Wagyu steak sandwich
INGREDIENTS

1½ tablespoons olive oil
2 medium onions, sliced thinly
1 teaspoon brown sugar
1 tablespoon balsamic vinegar
sea salt and black pepper

2 x 150g wagyu steaks
4 thin slices quality sourdough bread

½ cup whole-egg mayonnaise
1 teaspoons cracked black peppercorns
1 teaspoon capers, rinsed, drained, chopped finely

50g blue cheese, sliced thinly
1 fresh ripe pear, sliced thinly
large handful of fresh watercress (approx half a bunch picked watercress)

METHOD

Heat half the oil in a small frying pan and cook onions for 10 minutes over a medium heat until they have softened. Add sugar, vinegar and salt and pepper and cook until liquid evaporates and onions become jam-like.

Season steaks with salt and pepper and rub with a little of the remaining olive oil. Cook on pre-heated frying pan or barbecue flat-plate until cooked as desired for about 2 minutes each side. Transfer to a plate and cover to keep warm and rest. Drizzle each of the slices of bread with the remaining oil and toast on both sides until golden.

To serve, combine mayonnaise with pepper and capers and spread on one side of each piece of sourdough. Top two of the pieces of sourdough with watercress, onions, steak, pear slices and blue cheese. Top with remaining piece of sourdough, mayo side down, and serve.




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