🥩 Budd’s Best-Ever Long Steak Sandwich (Platter Style)
Ingredients
Steak
- 1 whole Budd’s Wagyu Rump Steak approx. 1.2–1.5kg
- Olive oil
- Sea salt & cracked black pepper
Homemade Onion Jam
- 3 large brown onions thinly sliced
- 2 tbsp olive oil
- 2 tbsp brown sugar
- ½ cup balsamic vinegar
- ½ tsp salt
- Cracked black pepper
- Roasted Garlic Crème Fraîche
- 1 whole garlic bulb
- 200 g crème fraîche
- Salt to taste
Horseradish & Chive Spread
- 3 tbsp crème fraîche
- 1 –2 tbsp jar horseradish to taste
- 1 tbsp finely chopped chives
- 1 –2 tbsp steak resting juices
- Splash red wine vinegar
To Assemble
- 1 large baguette or long crusty loaf
- Fresh rocket leaves
Instructions
Make the Onion Jam
- Heat olive oil in a pan over low–medium heat.
- Add onions and salt, cook slowly for 20–25 minutes until soft and golden.
- Stir in brown sugar and balsamic vinegar.
- Simmer gently for another 10–15 minutes until thick, sticky and jammy.
- Season and set aside.
Roast the Garlic
- Preheat oven to 180°C.
- Slice the top off the garlic bulb, drizzle with olive oil and wrap in foil.
- Roast for 40 minutes until soft and caramelised.
- Squeeze cloves into a bowl, mix with crème fraîche and season lightly.
BBQ the Wagyu Rump
- Bring steak to room temperature.
- Lightly oil and season generously.
- BBQ over high heat, turning regularly, until rare (internal temp approx. 48–50°C).
- Remove and rest at least 15 minutes — don’t lose those juices!
Horseradish & Chive Spread
- Combine crème fraîche, horseradish, chives, steak resting juices and a splash of red wine vinegar.
- Mix well and adjust seasoning.
Assemble (Platter Style)
- Split baguette lengthways and lightly toast if desired.
- Spread roasted garlic crème fraîche on the base.
- Add rocket leaves.
- Thinly slice the rested Wagyu rump against the grain and layer generously.
- Spoon over onion jam.
- Finish with horseradish & chive spread.
- Close, slice into individual portions and serve on a platter.
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