Winter 2023

Steak Sandwich with Caper & Tarragon Mayo

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Serving: 4

Prep Time: 30

Cook Time: 5

A steak sandwich cut in half, stacked up on a plate on a dinner table with Maldon Smoked Salt.


8 pieces of wagyu one minute steak

2 tablespoons extra virgin olive oil

Maldon Smoked Sea Salt, to season

200g Le Superbe Raclette cheese

1 bunch cos lettuce, leaves washed

8 slices of sourdough, lightly charred

Caper and tarragon mayo:

1 cup kewpie mayo

2 teaspoons Dijon mustard

2 teaspoons baby capers, chopped

½ cup tarragon leaves, finely chopped

Zest of 1 small lemon

Cracked pepper


A simple, yet indulgent, steak sandwich perfect for long lazy weekends or a weeknight treat. The secret is a flavour-packed caper and tarragon mayo that you will make over and over again. We’ve used a wood oven in this recipe, but a chargrill pan on the stove top will work just as well. Recipe by Helena Moursellas.

  1. Heat a wood oven to 400°C or if using a chargrill pan, heat over high heat.
  2. To make the caper and tarragon mayo, combine mayo, mustard, capers, tarragon, lemon zest, pepper and season with Maldon Sea Salt flakes. Set aside until needed.
  3. Place beef on a tray and drizzle with oil and Maldon Smoked Salt flakes. Heat a cast iron chargrill frypan in the wood oven for 5 minutes or until smoking hot. Place steak and cheese onto the frypan turning the steak once, for 1 minute each side. Carefully remove from the oven and set aside.
  4. To assemble the steak sandwich, spread one tablespoon of caper and tarragon mayo on each slice of sourdough, followed by the steak and melted cheese, then finish with lettuce. Top with a second slice of sourdough. Cut in half and enjoy.
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