This Steak Sandwich with Street BBQ Brazilian is bold and satisfying. Juicy steak is seasoned with Brazilian spice, grilled and layered into toasted baguette with horseradish, watercress and warm peppercorn sauce.
Ingredients
2 x thin steak slices (120–150g each – butcher’s cut is best)
Extra virgin olive oil, for coating
1 tbsp Street BBQ Brazilian seasoning
1 serving of peppercorn sauce (store-bought or homemade)
1 crusty French baguette (soft inside, crispy crust)
2 tbsp soft butter
Horseradish (jar)
½ bunch fresh watercress, washed
Method
Rub the steak slices with olive oil and generously season with the Street BBQ Brazilian seasoning. Allow to marinate while you prepare the bread and sauce.
Heat your peppercorn sauce in a small pot over low to medium heat until warmed through.
Slice the baguette lengthways and grill the cut sides until golden and crisp.
Cook the steak in a hot pan or grill for 2–3 minutes per side. Let it rest on a plate, keeping the meat juices.
Butter both baguette halves. Spread horseradish on the top half. Lay steak on the bottom half, drizzle with some peppercorn sauce and meat juices, then top with watercress.
Close the sandwich, cut into 4–5 pieces, and serve with warm peppercorn sauce for dipping. Pair with a cold beer for full effect!
Tips & Hints
Use a fresh baguette with a crusty exterior for the best texture
Rest the steak before slicing to retain juices
Add cheese (like provolone or Swiss) for an extra indulgent layer
