Calling all steak lovers! This perfect steak sandwich dish is ideal for cooking up on the BBQ on a hot summer's day. The combo of spicy chilli, cheese and succulent steak will have your mouth watering, it’s simply heavenly.


  • 4 sirloin steaks

  • 2 tbs. olive oil

  • Salt and pepper

  • 2 cloves garlic, grated

  • ½ red onion

  • 1 knob ginger, grated

  • 1 tbs. red wine vinegar

  • ½ cup Sriracha* chilli sauce

  • 2 tbs. ketchup

  • ¼ cup grape seed oil

  • ½ tsp. sesame oil

  • Aioli

  • 1 egg yolk

  • 1 tsp. Dijon mustard

  • 3 cloves garlic, very finely grated

  • 1 tsp. lemon juice

  • 160ml grape seed or vegetable oil

  • Cabbage salad

  • ¼ cabbage, finely grated

  • 1/2 bunch mint, picked and finely chopped

  • 1 cucumber, deseeded, finely chopped

  • 1 tbs. lemon juice

  • 2 tbs. olive oil


  • 1.

    In a blender, process garlic, ginger, vinegar, chilli, salt and pepper. Slowly drizzle in oil until well combined. Set aside for the flavours to amalgamate.

  • 2.

    For the aioli, place egg yolk, mustard and garlic in a bowl and whisk to combine (alternatively place in a small blender). Continually whisking (or with the blender running), slowing drizzle in the oil until the mixture is thick and creamy. Season the aioli with salt and lemon juice.

  • 3.

    For the cabbage salad, toss all the ingredients. Dress with lemon juice and olive oil at the last minute.

  • 4.

    Preheat a BBQ or griddle pan. Season the meat with oil, salt and pepper. Grill the steaks for 2 minutes on each side. Transfer to the marinade and allow it to infuse for a few minutes. In the same pan, fry the slices of bacon and transfer them to the marinade. Slice the steaks thinly.

  • 5.

    To assemble the sandwich, place a dol

  • 6.

    Lop of aioli, cabbage salad, crisp onions, bacon, the chilli steak and finally top with some grated cheese.

  • 7.

    *Chilli sauce can be found at all good Asian grocers

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