Vault 21 glazed steak sandwich

This sandwich is a great lunch option for the hot summer days.
It can be served as a main dish or is good for sharing as a light and nourishing meal.


150g of Prime Silver Fern Farms beef sirloin - sous-vide to medium rare (see below)

20g Mizuna lettuce

1 tsp of minced fresh horseradish root - can be substituted with grated raw

horseradish available in your local supermarket


Good quality aioli

Ciabatta bread

25-30g Whitestone double cream brie

10g salted butter

Sea salt

Black pepper, freshly ground


Dressing for Mizuna leaves salad:

2 tsp of white balsamic vinegar

30 ml extra virgin olive oil


Salsa verde:

10g parsley

10g coriander

5g mint leaves

2 Tbsp rice wine vinegar

Zest from half a lemon

30ml extra virgin olive oil


Soy glaze:

50 ml good quality soy sauce

1Tbsp of liquid honey

1 fresh red chilli, deseeded, chopped

1 tsp toasted white sesame seeds

1 clove of fresh, minced garlic

10g of crushed fresh ginger

Mix all the ingredients except chilli and sesame seeds. Bring the mixture to boil. Add in chilli and sesame seeds and remove from heat. Chill before serving.


Garlic infused oil:

4 cloves of fresh garlic

50ml or just enough canola oil to cover the garlic cloves in a very small pot.

Cook until the garlic turns golden brown. Set aside and strain. Let it cool down.


Horseradish aioli:

50g of aioli

1 tsp of mixed horseradish

Blitz together.


Steak — sous-vide method:

150g of fully trimmed beef sirloin steak marinated with garlic-infused oil, place in the vac-pack bag and seal the bag. Place the sealed bag in a 50°C hot water bath for 1.5 hours. Remove the steak and set aside for 15 min.

After resting, brush the steak with soy glaze and place it on the barbecue for 1 min on each side, just to create grill marks. Remove and set aside.

Steak — barbecue method:

150g of fully trimmed beef sirloin steak marinated with garlic-infused oil, place on hot barbecue and cook for 3-4 minutes on each side until it reaches 45°C internally. Use a food thermometer or trust your touch. Remove the steak from the barbecue. Brush the steak with soy glaze and set aside to rest.

Remaining ingredients

Now is the time to prepare the ciabatta. Slice the bread your favourite way and spread it with a lot of butter. Butter really enhances the steak flavour.

Place the buttered side of the ciabatta on the barbecue. When you can see the grill marks this is the time to turn over the bread. Don't stress if the butter is smoking. This is a good sign.

Place the brie cheese on top and keep toasting the bread for a minute.

Move the bread to the resting rack on your barbecue and let the brie melt.

Once the cheese is melted, place the sliced steak on top and drizzle with salsa-verde.

Dress the Mizuna salad with vinaigrette, season with salt and pepper, and place on top of the steak.

Now is the time for a generous drizzle of horseradish aioli.

Splash the leftovers of soy glaze on the plate and enjoy!

Recipe requested by Richard Davey

Recipe provided by Vault 21, Dunedin