The Berlin Steak Sandwich

The Berlin Steak Sandwich

5 mins
20 mins

slices of flank steak in pita bread with Jack Daniel’s Honey BBQ Sauce and wild garlic chimichurri


  • 1,8 kg whole flank steak or alternatively a whole cut of prime bavette
  • 2 whole pita breads with a diameter of approx. 25 cm
  • Eggert’s BBQ sauce with 2 cl Tennessee Honey Whiskey to taste

For the chimichurri

  • 150 g wild garlic
  • 60 g spring onions
  • 40 g parsley
  • 2 small chillies
  • 2 limes
  • salt
  • pepper
  • olive oil

Ingredient Tips

A great alternative to a whole flank steak can be a cut of prime bavette.


Step 1 of 3
Grill the meat until medium (approx. 53 degrees core temperature) or to your liking. Leave to rest for a short time and then cut into fine slices.
Roughly chop all the ingredients for the chimichurri and mix together.
Briefly grill the pita bread on both sides, then halve, open and fill with the BBQ sauce, meat and chimichurri – in that order.
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