Ingredients
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
- Swap horseradish for mustard mayo if preferred
- 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
- Swap horseradish for mustard mayo if preferred
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