Prep time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

• Wagyu Sizzle Steaks 400g  
• 2 Tomatoes  
• ½ Cup Pickled Jalapenos  
• 150g Leicester Cheese or Cheddar 
• ½ Punnet Rocket  
• 300g Chipotle Mayo 
• 4 Bread rolls Panini Di Casa 

METHOD  

1. Remove the steaks from the fridge at least 1 hr before cooking and let them get to room temperature.  

2. If the steaks are thicker than 2cm, use a meat hammer /mallet to pound them out to the thickness you prefer.  

3. Preheat a BBQ or griddle to high heat. 

4. Pat dry the sizzle steaks and season with salt and pepper. Set aside. 

5. Finely slice the tomatoes and grate the cheese. 

6. Once BBQ or griddle is hot, place the sizzle wagyu steaks and cook for 1-2 mins on each side or until your desired cooking doneness.  

7. Add the cheese on top of each steak and close the lid of the BBQ for 1 min so the cheese melts. 

8. Remove from the grill and let it rest for 5 mins. 

9. Meanwhile, slice the bread rolls in half and quickly grill them for half a minute on each side. 

10. Spread the rolls with chipotle mayo, scatter some rocket leaves, add couple of slices of tomatoes and add as many pickled jalapenos as desired. 

11. Place the wagyu steaks on top and close the bread roll.