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Wagyu Steak Sandwich

Extravagant? Yes. Delicious? Yes. The best steak sandwich ever? Some of the Mercurio's Menu crew thought so!


  • 1 piece of Wagyu Scotch Fillet cut 5mm thick

  • 2 pieces of sourdough cut from the loaf on a diagonal so they are bigger

  • 1 free range egg – a large one from an 800g pack

  • Some rocket

  • 2 radish – grated

  • 1 jar of Roasted Garlic Aioli from Country Cuisine

  • 1 jar of roasted beetroot chutney – thanks to the local café in Daylesford

  • 1 tsp of blue cheese

  • 2 cloves of garlic crushed

  • Olive oil


  • 1.

    Cook steak on the BBQ to your liking – I like mine medium rare.

  • 2.

    Put the crushed garlic into a small bowl with some olive oil and use that as a baste.

  • 3.

    While the steak is cooking baste the bread with the garlic olive oil and put them on the grill of the BBQ turn and baste again when the first side is cooked.

  • 4.

    Cook your egg on the hot plate with a little olive oil to stop it sticking.

  • 5.

    Carefully turn the egg just before you put it on the sandwich so as to seal the top side but don’t break the yolk as one of the pleasures of a good steak sandwich is when the egg breaks as you bite in to it and the yolk runs down your arm.

  • 6.

    When your bread is cooked spread a small amount of the blue cheese on to one piece and then slather some of the garlic aioli over that.

  • 7.

    Put your steak onto this piece of bread followed by some grated radish your unbroken egg then some rocket.

  • 8.

    On the other piece of bread liberally spread some of the roasted beetroot chutney and put that on top of the sandwich. Eat.

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