Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). Additional fee for expedited shipping.
Hawaiian Style Marinated Fullblood Wagyu Beef Sirloin Bavette Steak with Hawaiian Macaroni Salad
Recipe provided by Chef Melanie HammericksenPrep Time: 1 Hour (Plus 12-24 hours to marinate)
Hawaiian Macaroni Salad Dressing
Hawaiian Macaroni Salad
PREPARING THE FULLBLOOD WAGYU BEEF BAVETTE STEAK MARINADE
Place the Wagyu beef bavette steak on a baking sheet with a lip.
Mix all marinade ingredients (unsweetened pineapple juice, low sodium soy sauce, minced ginger, minced garlic, sliced green onions, brown sugar, and pure sesame oil) in a bowl.
Pour the marinade over the bavette steak.
Let the steak marinate in the refrigerator for 12-24 hours, turning the steak every hour or so to disperse the marinade.
PREPARING THE HAWAIIAN MACARONI SALAD
Cook the elbow macaroni according to package instructions.
Rinse the macaroni with cold water. Toss with the cider vinegar and a small amount of oil to keep the macaroni from sticking.
In a bowl, mix the salad dressing ingredients (whole milk, mayonnaise, brown sugar, salt, and black pepper) together until smooth.
Add the grated sweet onion, peeled and shredded carrot, and chopped celery to the cooked macaroni.
Add the salad dressing to the cooked macaroni as well. Mix all ingredients together.
Chill the Hawaiian macaroni salad until you’re ready to serve it.
COOKING THE FULLBLOOD WAGYU BEEF SIRLOIN BAVETTE STEAK
Pull the bavette steak from the refrigerator, and drain off the marinade. Save the marinade for later use.
Let the steak sit at room temperature for one hour.
Heat the BBQ to medium-high, and let it heat up for 10 minutes. Also, pre-heat your oven to 375°F.
Grill the marinated Fullblood Wagyu beef sirloin bavette steak for 8 minutes on each side.
Remove the steak from the grill, and place it on a baking sheet.
Finish cooking the steak in the oven at 375°F for 12 minutes.
In a small saucepan, bring the marinade (you saved from earlier) up to a boil. Let it reduce for 10 minutes.
After the cooked bavette steak has rested for 10 minutes, slice it against the grain.
Serve the steak with the chilled macaroni salad and the reduced marinade.
Comments will be approved before showing up.