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Corona Marinated Fullblood Wagyu Beef Bavette Steak with Grilled Watermelon
Prep Time: 30 Minutes (plus 1 hour to marinate)
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe by Chef Jonathan Pepera, Double 8 Cattle Company Contributor
Take the Fullblood Wagyu bavette steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MARINATED FULLBLOOD WAGYU BEEF BAVETTE STEAK
Trim off any excess fat from the Fullblood Wagyu beef bavette steak, and place the steak in a large container.
In a bowl, combine the Corona beer, brown sugar, rice wine vinegar, 2 tablespoons of olive oil, minced garlic, and chopped cilantro.
Add the zest and juice from three limes (save one lime for later use) to the bowl. Mix all ingredients to combine.
Pour the marinade (from the bowl) over the bavette steak.
Cover the container with the steak, and refrigerate for at least 1 hour.
Remove the Wagyu beef bavette steak from the fridge, and take it out of the marinade.
Season heavily with kosher salt and freshly ground black pepper.
Allow the bavette steak to come to room temperature before grilling.
PREPARING THE WATERMELON
Clean the watermelon, and cut it into large planks.
Season the watermelon with olive oil, salt, and freshly ground black pepper.
Add the zest and juice of one lime, coating all sides of the watermelon planks.
GRILLING THE FULLBLOOD WAGYU BEEF BAVETTE STEAK
Place the marinated bavette steak on a preheated grill at 400°F degrees.
Cook for 10-12 minutes per side or until an internal temperature of at least 120°F degrees is reached.
Remove the steak from the grill, and allow the meat to rest.
While the grilled bavette steak is resting, place the watermelon on the grill.
Cook the watermelon for 5 minutes per side.
Remove it from the grill, and cut it into cubes.
Slice the grilled bavette steak thinly against the grain.
Serve the slices of Fullblood Wagyu beef bavette steak with the grilled watermelon, lime, and fresh cilantro.
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