Ingredients (serves 2)
1 x Rake Farm grass fed Ribeye steak
4 tbsp Nojo Teriyaki sauce
1 x Ciabatta
1 bag of Rocket
Crispy onions
Sesame seeds

For the Mayo
100ml Neutral oil (sunflower or veg)
20ml Olive oil 
10ml Sesame oil
1 egg
1 clove of garlic
1 tsp Dijon
Bunch of Coriander
1 tbsp Sherry vinegar
Salt and Pepper to season

1. MAYO TIME! First things first, let's make our coriander mayo! It's super easy - so don't panic: all you'll need is a stick blender and a cylindrical container just a little larger than your stick blender end. Add all the ingredients except your oils and coriander into the container and then slowly pour in your oils whilst whizzing at the same time, it should begin to thicken as you do this and all of a sudden you'll have mayonnaise. Add in your coriander and blend again until your desired consistency.

2. STEAK TIME! And boy this is a good bit of steak. Bring your ribeye to room temp for at least half hour before cooking, salt and pepper both sides. Get a pan super hot with a knob of butter, add your steak and leave it to seal for 3-4 mins, flip it over and add your Nojo Teriyaki sauce, this will bubble and do all sorts of exciting things, don't flip your steak for another 2 mins. Add some more Nojo if you think it needs it, then when it's cooked on both sides, get it out of the pan and let it rest untouched for 5-10 mins. Before you make your sandwich, slice it up!

3. SANDWICH TIME! I love using a ciabatta for this recipe but you could use any bread you have and it'll still be BANGING. Slice open your doughy friend, spread the coriander mayo all over (be generous) put a layer of rocket over the top, lay your slices of steak down, bit more mayo (we're building something beautiful here) and then crispy onions on top, shake of sesame seeds, jobs a gooden. Tuck in and enjoy!!!

Pairs well with

Your Cart