I love the versatility of Westholme’s rump steak, also called top sirloin. In this recipe, we grill it, rest it, slice it, then warm it up again in a spicy gravy made with Kanzuri, my favourite Japanese chilli paste. Balancing the funkiness of the gravy is a classic salad cream.
Pile it all up on a crunchy baguette and you’ve got a steak sandwich that will stop traffic – or at least sort out an amazing lunch or dinner!