Steak Sammie

Photographer: Adam
Makes 2 large sandwiches

Lunch is my least favourite meal. Breakfast is an opportunity to be virtuous (weekday) or decadent (weekend); somehow I never strike a happy medium. Dinner can be dreamed of all day, and often affords us the luxury of time to lavish on flavours, techniques, presentation. But lunch. Man. I am often in a hurry, a little grumbly, reaching out for the closet/easiest/most convenient option. After 13 years of school lunches I’m not interested in another soggy, lettuce and cheese sandwich. Ever. When it comes to the perfect sandwich, I like the bread lightly toasted, the salad freshly dressed, the filling hearty and the mayo thick. Why hello there, steak Sammie.

This little sandwich suggestion is great for a mid-week lunch when energy is a low and you need something satisfying. I am not a huge meat eater so I tend to go for quality over quantity. I used a small amount of eye fillet for my gourmet lunch sandwich, but some minute steaks, a bit of rump or even left over roast beef would all still result in one very tasty sandwich.

Zaatar is a blend of thyme, sesame, sumac, coriander, cumin and salt. It is delicious mixed through tangy yogurt as a dressing or dip, or rubbed into meat before grilling.  I have been sprinkling it over steaks before frying recently – it really brightens the flavor, adding that little something extra.


250g steak, sliced ~3cm thick
2 tsp zaatar spice blend

¼ red cabbage, very finely sliced
¼ red onion, very finely sliced
1 carrot, grated
Handful snow pea shoots

1 tsp wholegrain mustard
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Salt and pepper

4 thick slices brown bread
Handful of sprouts
Caramelised onions or onion jam
4 tbsp Mrs. Wilson’s Herby Mayo


1.Sprinkle steak with zaatar.
2.Sear steak for 2 minutes each side. Set aside to rest.
3.Dress slaw. Lightly toast bread.
4.Smear bread with caramelised onions, top with a generous helping of slaw.
5.Finely slice steak and lay over slaw. Top with mayo, and finish with sprouts.