Serves 3 to 4


454g. (1 lb.) bavette
2 T. olive oil, divided
1 1/2 T. Worcestervegan sauce, divided
2 cloves of garlic, grated
½ t. salt
¼ t. ground pepper
1/3 c. mayonnaise
1 T. minced chives
1 large onion
3 to 4 crusty rolls
2 T. soft butter
1 bunch arugula or watercress


Place the bavette in a resealable bag with 1 T. olive oil, 1 T. Worcestervegan, garlic, salt and pepper. Seal, refrigerate, and allow to marinate for at least half an hour and up to three hours.

While the bavette is marinating, make the sauce. In a small bowl combine the mayonnaise, remaining ½ T. Worcestervegan, and chives.

Slice the onion into 1/2” rings and toss with remaining 1 T. olive oil.
Preheat a grill or grill pan to medium-high. Remove the steak from the marinade (toss any remaining marinade in with the onions) and grill for about 5 to 7 minutes per side for medium-rare, depending on thickness. Remove the bavette to a cutting board and tent with foil.

Grill the onions until soft and charred in spots, about 8 minutes.
Cut the buns in half and butter before toasting either on the grill or in a toaster oven.

To assemble, slice bavette against the grain into ½” slices. Slather both sides of the toasted buns with sauce, then top with steak, onions, and arugula or watercress.