Honey Balsamic Fullblood Wagyu Beef Bavette Steak with Roasted Onion and Walnut Salad
Prep Time: 60 Minutes (includes 45 minutes to marinate)
Cook Time: 20 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe by Chef Jonathan Pepera
PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU BAVETTE STEAK
In a bowl, combine the brown sugar, balsamic vinegar, honey, soy sauce, vegetable oil, and white vinegar.
Trim off any excess fat from the Fullblood Wagyu bavette steak.
Submerge the bavette steak into the marinade, making sure to coat all sides of the steak. Place it in the refrigerator for at least 45 minutes to marinade.
While the bavette steak is marinating, prepare the salad.
PREPARING THE SALAD INGREDIENTS
Peel the onion, and cut it into 1/4-inch-thick rounds.
Season the onions with olive oil, salt, and freshly ground black pepper.
Place the onions in a large skillet over medium-high heat. Cook for 3 to 4 minutes on each side until dark and caramelized.
Remove the onions from the pan, and set aside.
Place the walnuts in a skillet over medium heat. While keeping the walnuts moving in the skillet, toast the walnuts.
Remove the walnuts from the pan, place them on a cutting board, and rough chop. Set aside.
Small dice the red chilis, and set aside.
Preheat a grill to 450°F.
Season the marinated Fullblood Wagyu beef bavette steak with salt and freshly ground black pepper.
Place the bavette steak on the grill, and cook for 4 to 5 minutes per side or until an internal temperature of at least 120°F is reached.
Remove the steak from the grill, and allow it to rest for 10 minutes before slicing.
While the steak is resting, combine the arugula, chopped walnuts, onions, diced chilis, goat cheese, minced garlic, olive oil, and balsamic vinegar.
Season the salad with salt and freshly ground black pepper, and toss to combine.
Thinly slice the Fullblood Wagyu bavette steak on a 45 degree angle against the grain.
Serve the steak with the roasted onion and walnut salad, and enjoy!
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