Japanese Wagyu Steak Sandwich for Two

Slice a cooked 200g sirloin between two small sandwiches rather than buying a separate large steak for each. Cook the onions first, toast the bread and keep the mustard light enough that the beef remains easy to taste.

Ingredients for two small sandwiches

• 200g Japanese A5 sirloin steak
• 2 small soft bread rolls, about 70g each
• 1 medium onion, about 150g peeled, thinly sliced
• 1 tsp neutral oil
• 2 tsp Dijon mustard
• 20g rocket, washed and dried
• 1 tsp red-wine vinegar
• 2 tbsp water, plus a little extra for the onions if needed

You need a frying pan for the onions, a suitable steak pan, tongs, a sharp knife and separate boards for raw and cooked meat. Select one 200g sirloin option. Each sandwich receives a 100g raw beef allocation; the cooked filling weighs less. Bread, onions and condiments are not included in the beef purchase.

Japanisches Wagyu Roastbeef, A5, BMS 10-12, frisch, ≈2kg

£71.00

● In stock

300 2x300 2 kg - Ausverkauft 2x200 - Ausverkauft 400 2x400 3kg In den Warenkorb legen

Prepare the fillings, then cook the steak

1. If the beef is frozen, thaw it fully in the fridge as the label directs. Heat the oil in a frying pan and add the onion. Cook gently, stirring, until soft and golden. Add small splashes from the measured water if it starts to catch.
2. Stir the vinegar into the onions and take off the heat. Split and lightly toast the rolls; spread 1 tsp mustard inside each.
3. Pat the steak dry and use a clean, suitable pan. Sear both broad faces and every outside edge, then adjust the heat for the actual thickness. The sirloin cooking guide covers the method.
4. Follow the label and FSA guidance: its pink-centre advice applies to intact beef with thoroughly seared outer surfaces, not rolled, minced or otherwise altered meat.
5. Rest the cooked steak briefly on a clean plate, then slice thinly across the grain on a clean board. Divide between the rolls with onions and rocket. Serve promptly.

Make it easier to bite

The entire steak slice pulls out: cut thinner, shorter slices across the fibres rather than laying a long strip through the roll. The sandwich is wet: let excess onion liquid evaporate before assembly and dry the rocket. The bread overwhelms the filling: choose smaller, softer rolls, not a larger beef purchase by default.

This is a simple home sandwich proposal, with no named-chef affiliation or claim of a recorded kitchen test. The steak's weight does not determine its thickness, so a fixed one-minute sear is not supplied.

Allergens: bread commonly contains wheat and may contain sesame, milk or egg; Dijon contains mustard. Check vinegar, bread and condiment labels. Substituting bread does not by itself establish that the complete sandwich is allergen-free.

Assemble only what you intend to serve. Follow FSA cooling and storage guidance for any remaining cooked beef, and keep it separate from fresh bread and salad. If planning more diners, use the raw portion guide before choosing a larger variant.