This is hands down one of my favorite go-to snacks at any time of the day. As a chef working late hours, coming home after a demanding shift means I want a nutrient-dense, high-quality meal that I can prepare quickly and easily. Wagyu minute steaks are an absolute game-changer here—they offer incredible value while delivering a rich intramuscular fat and collagen content that flashes into a juicy, flavor-packed masterpiece in seconds.
Minute Steak Sandwich
Serves 4
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Ingredients
- 4 x 150g silverside sandwich steaks
- 1 French baguette
- 3 onions sliced
- 200g mushrooms liced
- 100g aioli
- 2 tbsp wagyu beef tallow
- 1 tsp sugar
- 1 tbsp salt
- Crashed black pepper
Method
- Caramelise the onions in a frypan with 1 tbsp tallow, sugar, salt and pepper then remove from pan.
- In the same unwashed pan, add 1 tbsp of tallow and heat it up. Add the mushrooms and cook for 1 minute, stirring often. Add salt and pepper to taste and then remove from pan.
- Heat the same pan or a grill, season the meat with salt and pepper then cook on both sides.
- Cut baguette into 4 pieces, slice in half. Brush the bread with aioli and fill each with a steak, onions and mushrooms.
Tips
Sear with Wagyu Tallow: Instead of using neutral vegetable oils, coat your skillet or flat-top griddle with a spoonful of Wagyu Beef Tallow. It handles the extreme heat required for a perfect sear and amplifies the deep, savory umami Flavors of the steak.
Flash-Sear for Medium-Rare: Get your cast-iron skillet smoking hot. Because grass-fed Wagyu fat renders so quickly, flash-sear the steak for just 2–3 minutes per side to achieve a perfect, caramelized crust while keeping the inside a juicy medium-rare. Cooking it too far will cause that beautiful intramuscular fat to completely run out of the meat.
Minute Steak Sandwich
Serves 4
This is hands down one of my favorite go-to snacks at any time of the day. As a chef working late hours, coming home after a demanding shift means I want a nutrient-dense, high-quality meal that I can prepare quickly and easily. Wagyu minute steaks are an absolute game-changer here—they offer incredible value while delivering a rich intramuscular fat and collagen content that flashes into a juicy, flavor-packed masterpiece in seconds.
Ingredients
- 4 x 150g silverside sandwich steaks
- 1 French baguette
- 3 onions sliced
- 200g mushrooms liced
- 100g aioli
- 2 tbsp wagyu beef tallow
- 1 tsp sugar
- 1 tbsp salt
- Crashed black pepper
Method
- Caramelise the onions in a frypan with 1 tbsp tallow, sugar, salt and pepper then remove from pan.
- In the same unwashed pan, add 1 tbsp of tallow and heat it up. Add the mushrooms and cook for 1 minute, stirring often. Add salt and pepper to taste and then remove from pan.
- Heat the same pan or a grill, season the meat with salt and pepper then cook on both sides.
- Cut baguette into 4 pieces, slice in half. Brush the bread with aioli and fill each with a steak, onions and mushrooms.
Tips
Sear with Wagyu Tallow: Instead of using neutral vegetable oils, coat your skillet or flat-top griddle with a spoonful of Wagyu Beef Tallow. It handles the extreme heat required for a perfect sear and amplifies the deep, savory umami Flavors of the steak.
Flash-Sear for Medium-Rare: Get your cast-iron skillet smoking hot. Because grass-fed Wagyu fat renders so quickly, flash-sear the steak for just 2–3 minutes per side to achieve a perfect, caramelized crust while keeping the inside a juicy medium-rare. Cooking it too far will cause that beautiful intramuscular fat to completely run out of the meat.