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Westholme wagyu rump steak sandwich, fermented chilli gravy, salad cream & shallots

Wagyu Rump Steak Sandwich


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!



Fermented chilli gravy

30g (2 tbsp) unsalted butter, softened
30g (2 tbsp) plain flour
500ml (2 cups) beef stock or gravy made with powder*
pinch salt
60g (4 tbsp) Kanzuri paste (fermented chilli & yuzu paste)*

Salad cream

50g (¼ cup) whole egg mayonnaise
50g (¼ cup) creme fraiche
½ tsp garlic powder
1 tsp onion powder


1 x 300g (10.6 oz) Westholme rump steak / top sirloin
sea salt
ground black pepper
grapeseed oil
1 cup chilli gravy (recipe above)
100g (½ cup) salad cream (recipe above)
1 x baguette
1 tbsp sliced shallot greens (spring onion tops)
1 tbsp shallot oil, optional (see recipe)


Fermented chilli gravy

1. Mix butter and flour.
2. In a small saucepan, add the butter and flour mixture and cook over low heat stirring constantly with a wooden spoon or spatula until it starts to turn golden brown. This should take a few minutes.
3. Gradually add the stock or gravy, whisking to incorporate. Bring to a simmer and allow to thicken. Cook for 5 minutes on low heat, whisking constantly.
4. Whisk in the salt and Kanzuri paste and remove from the heat. Set aside until required. This gravy can be made a day or two ahead of time.

Salad cream

5. Combine all ingredients into a bowl and whisk well. Refrigerate until required.


6. Preheat the grill or barbecue to medium-high heat.
7. Season the rump steak with sea salt, pepper and grapeseed oil. Place onto a grill and cook for 2-3 minutes. Turn over and grill for a further 2-3 minutes. (Leave longer on each side if you want it cooked beyond medium-rare.)
8. Remove from the grill and allow to rest. Slice the wagyu into strips approx. 8mm (⅓ in) thick.
9. Place chilli gravy in a small pot, add the sliced wagyu and warm it back up on the stove or barbecue.
10. Cut the baguette in half and smear with salad cream. Add the beef mix onto the baguette and top with sliced shallots. Finish with a drizzle of shallot oil, if using.


– This recipe is lovely made with a reduced beef stock. Use 1L (4 cups) stock and reduce it over medium heat until reduced by half. Alternatively, this works really well with gravy powder.
– Kanzuri is a Japanese condiment made with red chillies and yuzu. It’s available from Japanese grocers. Replace with gochujang (Korean fermented chilli paste) if desired.

Clayton Wells is the chef and co-owner of Sydney’s two-hatted Automata and much-lauded casual diner A1 Canteen. From innovative fine dining at Automata, to all-day eating at the more casual A1 Canteen, Clayton delivers confident, creative and dynamic cooking.

Automata holds two hats in the Good Food Guide 2019 and two stars in Gourmet Traveller’s 2019 Restaurant Guide. A1 Canteen holds one hat in the Good Food Guide 2019 and one star in Gourmet Traveller’s 2019 Restaurant Guide.

Clayton was named Hottest Chef in The Weekend Australian’s Hot 50 in 2016 as well as Time Out’s 2016 Chef of the Year.

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