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  • Under 30 minutes
  • One pan

Bavette steak and onion sandwich

A hearty sandwich with grilled meat, onions, and greens on toasted bread. Text: "Butcher's SECRET," "The most UNDERRATED CUT."

By Tom · Updated

Jump to recipe
  • About 20 min
  • One to take your time over

Today we're making a juicy bavette steak sandwich, also known as the butcher's secret cut. It's packed with deep beefy flavour, surprisingly affordable, and perfect when cooked and sliced across the grain. If you've never tried bavette before, this might become your new favourite steak.

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The recipe

Bavette steak and onion sandwich

Today we're making a juicy bavette steak sandwich, also known as the butcher's secret cut.

  • 15 min prep
  • 3 min cooking
  • One to take your time over

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prepare the steak

  1. Step 1

    Rub the bavette steak (200 g) lightly with olive oil.

  2. Step 2

    Season with salt on all sides.

Cook the steak

  1. Step 1

    Heat a frying pan until very hot.

  2. Step 2

    Place the steak (200 g) in the pan and sear for 2-3 minutes per side, cooking to your preference (medium with a pink centre recommended).

  3. Step 3

    After searing one side, add: Butter (20 g) (20-30g), thyme or rosemary and crushed garlic (2 garlic) cloves.

  4. Step 4

    Flip the steak (200 g) and baste continuously with the garlicky herb butter (20 g).

  5. Step 5

    Once cooked to your liking, remove from the pan and leave to rest.

Cook the onions

  1. Step 1

    Roughly slice two small onions (2 onions).

  2. Step 2

    Add them directly into the same pan.

  3. Step 3

    Season with a pinch of salt.

  4. Step 4

    Fry until soft and cooked through.

  5. Step 5

    Remove onions (2 onions) and place on the plate with the resting steak (200 g).

Toast the bread

  1. Step 1

    Cut two large slices of sourdough (2 sourdough) (or preferred bread).

  2. Step 2

    Place slices into the same pan.

  3. Step 3

    Toast for a couple of minutes on each side until nicely browned.

Slice the steak

  1. Step 1

    After resting, slice the steak (200 g) thinly.

  2. Step 2

    Important: Always slice across the grain to ensure tenderness.

Assemble the sandwich

  1. Step 1

    Spread mustard on both toasted slices of bread(sweet mustard used here, but any type works).

  2. Step 2

    Add a layer of fried onions (2 onions).

  3. Step 3

    Lay sliced steak (200 g) on top.

  4. Step 4

    Add a few more onions (2 onions) over the steak (200 g).

  5. Step 5

    Finish with lettuce or mixed leaves.

  6. Step 6

    Close the sandwich and serve.

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Questions people ask

How long does bavette steak and onion sandwich take?

About 20 min from start to finish, of which 15 min is prep and 3 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.