Bavette steak sandwich with sticky harissa onions

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With its slim, flat shape, strong flavour and excellent price point, bavette (or flank) is the perfect steak cut for a sandwich. Our ultimate steak sandwich recipe contains the traditional garnishes of homemade mayonnaise and rocket, but the quick sticky onion jam laced with a spoonful of fiery harissa paste adds a delicious chilli kick.

First published in 2022





Sticky harissa onions

  • 1 dash of olive oil
  • 1/2 onion, white or red, finely sliced
  • 1/2 tsp harissa
  • 1 tsp sugar
  • 1/2 tsp red wine vinegar
  • 40ml of water
  • salt



Season the steak liberally with salt and pepper all over. Leave to come to room temperature before cooking it


While the steak comes up to temperature, place a small frying pan over a medium heat with a dash of oil. Once hot, add the onions and cook for about 5 minutes, until soft but without colour. Stir in the harissa, cook for 1 more minute, stirring to prevent sticking

  • 1 dash of olive oil
  • 1/2 onion, white or red, finely sliced
  • 1/2 tsp harissa

Add the sugar, vinegar and water, then simmer until the liquid has dissolved and you’re left with a sweet and sour sticky jam. Taste and season with salt and pepper, or more sugar and vinegar if you think it needs it


Place a large non-stick frying pan over a high heat and once the pan is smoking, add a drizzle of oil along with the steak. Cook on each side for 1–2 minutes depending on the thickness of the steak. Leave to rest for 5 minutes before carving

  • 100g of bavette steak
  • 1 dash of vegetable oil

While the steak rests, slice the ciabatta bun lengthways and place cut-side down in the frying pan to soak up the juices. Toast for a minute until crisp and golden

  • 1 ciabatta bun

Liberally spread the mayonnaise on both sides of the bun and scatter over a handful of rocket. Finely slice the steak against the grain and add it to the sandwich with a sprinkle of flaky sea salt. Spoon over the warm onions and top with the bun lid. Enjoy!

  • 2 tbsp of mayonnaise, preferably homemade
  • 1 handful of rocket
First published in 2022

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