Migrating Chef’s Welsh Beef chipotle steak sandwich with crushed avocados

  • Prep time 10 mins
  • Cook time 20 mins
  • Serves 1


  • 2 PGI Welsh Beef bavette steaks, 200g each
  • 500g sourdough bloomer
  • Oil
  • Garlic
  • 2 shallots
  • 1 large avocado, crushed
  • ½ lime, juice and zest
  • ⅓ fresh chilli, chopped
  • 125g blue cheese
  • Handful of rocket leaves
  • Small bunch of coriander
  • 2 tsp fresh rosemary
  • 2 tsp fresh thyme
  • 1 tsp of cumin
  • Salt and cracked black pepper
  • For the sauce:
  • 3 tbsp crème fraiche
  • 2 tsp maple syrup
  • 1 tsp smoked paprika
  • ½ tsp chilli powder
  • ¼ tsp chipotle powder
  • 2 tsp lime juice


  1. Drizzle oil on slices of the sourdough bloomer and rub the fresh garlic to give a little hint, then put to one side until the steak is cooked.
  2. Meanwhile rub your steaks with the fresh rosemary, one clove of garlic, the cumin and a good pinch of salt and cracked black pepper and a teaspoon of oil. Rub well into the steaks and leave on the side for 2 hours to come to room temperature.
  3. Next cook the steaks on a red hot griddle pan to your liking and then rest the meat. While the meat is resting, chargrill thick slices of the shallots.
  4. Using the sourdough bread, mop up the juices from the steak and then chargrill the inside of the bread.
  5. Next crush the avocado roughly with a pestle and mortar, add the lime and chopped fresh chilli and a pinch of salt.
  6. For the maple and chipotle crème fraiche sauce, mix all the ingredients together.
  7. To build the sandwich, first spread a good layer of the crushed avocado mixture on the base of the sandwich, then some rocket leaves and layer with slices of the steak and shallots.
  8. Once you have covered the base put a few dollops of avocado on the meat and crumble the blue cheese roughly on top.
  9. Lastly drizzle the chipotle sauce over the top lightly and any leftover sauce put to the side for extra to add while eating. This is a great sharing sandwich!
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