A5 Wagyu steak sandwich with chili crunch mayo, arugula and griddled red pepper

Season the Wagyu with BFF; with a tiny bit of oil, put it in the centre of the griddle.

Griddle cut red pepper pieces in a little oil, and the country bread on one side.

Flip the steak and press it flat so it cooks evenly, without squeezing out the juice; take off the bread and peppers while the peppers still have a little bite.

Stir Japanese mayo with chili crunch and a little of its oil for the sauce.

Slice the steak; keep it very rare to preserve the fat.

Build: bottom bread, chili crunch mayo, a little baby arugula, a couple pieces of red pepper, a big pile of steak on top.