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My lockdown food saviour: Jules Mak's grilled carne asada steak sandwich

If you've been dying to get your hands on a Hush Restaurant sub but can't because it's outside of your 5km, worry no more as Jules Mak shares his delicious recipe for Hush Restaurant's best-seller.


In yesterday's April edition of FOOD&WINE (still available to read online, here), Jules Mak shares Hush Restaurant's best-selling sub recipe.

The coronavirus pandemic has been brutal for many small-business owners. Retail shops, gyms and bars closed for months, while restaurants struggled to subsist on takeout. But even as many business owners closed their doors for good, others saw opportunities to start something new.

Take ex-housemates, Peter Burke and Jules Mak, for example. The pair joined forces in September to bring a burger bar and sandwich shop to Dublin 6. In our April edition of FOOD&WINE, which came out yesterday, April 4 free with the Business Post newspaper, co-owners of Hush Restaurant, Peter Burke and Jules Mak, chat to Emma Blanchfield on how food became their lockdown saviour and the challenges they faced opening up a restaurant in the middle of a pandemic. Don't worry if you missed out on the issue, the full article (and magazine) is available to read over on businesspost.ie.

In the meantime, however, enjoy this recipe courtesy of Jules Mak for Hush Restaurant's best-selling sandwich, The Dzaddy. 

Hush Rathmines 'The Dzaddy':

Grilled carne asada steak sandwich with fried onions, tarragon mayo and rocket.

"We’re so excited for people to experience the Hush Sandwiches & Burgers in house as soon as it's safe enough to do so. But while we wait for that to happen, I wanted to share the recipe to one of our most popular sandwiches which is called 'The 'Dzaddy', a grilled carne asada steak sandwich."


  • Crispy white roll
  • Flank steak (or any steak of choice)
  • 1/3 cup olive oil
  • 1/2  cup chopped coriander
  • 1/4 cup of light soya sauce
  • Juice of 1 Orange  
  • Juice of 1 lime
  • 4 cloves of minced garlic
  • 1 chopped jalapeno
  • 1 teaspoon of cumin
  • Salt and pepper 


  1. Add your olive oil, coriander, soya sauce, orange, lime, garlic, jalapeño, cumin, salt and pepper to a food processor and blitz.
  2. Finely slice your steak, add to the marinade and refrigerate for at least 1 hour (the longer the better!)
  3. Add a 1/2 a cup of finely chopped tarragon, 1 cloves of garlic, lime juice to 1/2 a cup of mayo and mix.
  4. Fry off your steak to your liking on a hot griddle pan and add some sliced onions.
  5. Butter and toast your crispy white roll.
  6. Lather your roll with your tarragon mayo and add your steak, onions and rocket and enjoy! 

Be sure to pick up your copy of FOOD&WINE Magazine in stores this Sunday free
with the Business Post newspaper or ​subscribe at businesspost.ie/select-plan for
digital access to read FOOD&WINE Magazine online, as well as the Business Post, Irish Tatler and more - only €1 for the first month.

READ MORE: Sarah Breen's sourdough loaf