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There are sandwiches....then there are sandwiches. THEN there are SANDWICHES. So says the wildly popular Japanese-Australian food blogger, author and founder of the Sydney-based website RecipeTinEats, Nago Maehashi.

She is known for creating fast, creative, and budget-friendly recipes and reckons she has come up with the perfect steak sandwich...and the secret is all in the cut.

She tells her followers: "Sink your teeth into this: a juicy steak sandwich, piled high with tender slices of beef, caramelised onion, garlic aioli, mustard, lettuce and tomato. Fantastic for a quick midweek meal or for gatherings with family and friends!"

The steak sandwich is a culinary classic but it isn't as easy as it seems to get it just right. Nago recommends using a particular cut of beef and is convinced it is the best for making a steak sandwich.

She has shared the great value secondary beef cut called Bavette that's part of the flank and skirt steak family. It's also known as flap meat, flap steak, sirloin flap steak and sirloin tip.

She said: "Having tried it several times I am now convinced that the reason why it's not widely available in Australia is because butchers are squirrelling it away for themselves. It's that good. Really.

"The first time I tried it, I was blown away. It is like flank and skirt steak but better. It's more tender and it's a thicker cut. It has more of a beefy flavour than most more pricey steaks, and is best cooked hard and fast."

He other top tip when slicing the beef is to cut it across the grain. "Do that, and you get slices of beef that are so tender with an almost delicate texture. Literally, each slice is almost "fall apart" tender."

She also says you could also use thin (or thick!) "quick sear" cuts of beef which is usually sold as "minute steaks".

Thin and lean, so even if you use a smoking hot BBQ or skillet, it will be cooked through.

And she says it is very important not to over cook it. She advises: "Keep it to 30 seconds on each side, and it will still be very tender. Over 1 1/2 minutes, and it will be pretty dry."

Next up are the extras and Nago advises lettuce, tomato, mayonnaise, or garlic aioli and mustard. "Or you could get super fancy and make a really gourmet one. The possibilities are endless!" she says.

"My Steak Sandwich lies in between. I've made it a bit fancy by adding caramelised onions....but gosh, seriously, it is worth every minute of time (and the very little effort) because it really takes a humble Steak Sandwich up to that next level.

"Caramelised Onions are like a magic secret ingredient because it's so cheap to make and can transform the most humble of things into something that tastes so gourmet!"