Honey Chipotle Fullblood Wagyu Bavette Steak with Salsa Verde

Honey Chipotle Fullblood Wagyu Bavette Steak with Salsa Verde

Chef Jonathan Pepera, Double 8 Cattle Company Contributor

INGREDIENTS

  • 1 Double 8 Cattle Company Fullblood Wagyu Bavette
  • 2 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 3 Limes (juiced)
  • 1/4 CUP Honey
  • 3 OZ Chipotle Peppers (minced)
  • 3 TBSP Olive Oil
  • 1/4 CUP Apple Cider Vinegar
  • Kosher Salt and Freshly Ground Black Pepper (to season)

Salsa Verde

  • 10 Tomatillos (cut into 1-inch cubes)
  • 2 Shallots (cut into 1-inch cubes)
  • 4 Garlic Cloves (minced)
  • 1 Pablano Pepper (cut into 1-inch cubes)
  • 1 Jalapeño (cut into 1-inch cubes)
  • 1 CUP Parsley Leaves (packed)
  • 1 CUP Cilantro Leaves (packed)
  • 4 Limes (juiced)
  • 2 TBSP Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper (to season)

 

PREPARING THE FULLBLOOD WAGYU BAVETTE MARINADE

Start by trimming any excess fat and sinew off of the bavette steak. Place the trimmed bavette in a pan thats 2 1/2 inches deep.

Mince the shallots, chipotle peppers, and garlic. Place ingredients in a bowl.

Add the juice and zest of 3 limes.

Combine with the honey, olive oil, and apple cider vinegar.

Whisk together all ingredients, and place over the bavette steak in the pan.

Toss the steak in the marinade ensuring all sides are covered. Cover the pan, and place it in the fridge.

Allow the bavette to marinade for at least 3 hours.

 

PREPARING THE SALSA VERDE

Preheat your oven to 400°F.

Cut the tomatillos, pablanos, shallots, and jalapeño into 1-inch chunks. Place in a bowl, and toss with minced garlic and 2 tablespoons of olive oil.

Place the tomatillo mixture onto a sheet pan, and place in a preheated oven. Cook for 10 minutes.

Remove and place in the refrigerator until completely cooled.

While they are cooling, bring a small pot of water to a boil. Prepare a small bowl of ice water, and set it aside.

Place the cilantro and parsley leaves in the boiling water, and boil for 10 seconds.

Remove them, and place the leaves in the bowl of ice water (this will stop them from cooking).

When completely chilled, remove the parsley and cilantro from the bowl. Squeeze out the excess liquid.

Place leaves on a cutting board, and mince.

Place the tomatillo mixture, juice of 4 limes, minced parsley, and minced cilantro leaves into a food processor. Pulse until all ingredients are combined but still chunky.

Season with kosher salt and freshly ground black pepper. Set aside until use.

 

FINAL STEPS

After the Fullblood Wagyu bavette steak is done marinating, remove it from the fridge, and season it heavily with kosher salt and freshly ground black pepper.

Place on a preheated grill at 400°F. Cook for 8-10 minutes per side or until the internal temperature reaches 120°F (Alternatively, you can place the meat on a roasting rack in a preheated oven at 400°F and cook for 35-45 minutes.).

When finished cooking, let the bavette rest at room temperature for 15 minutes.

Slice the meat against the grain. Top with the salsa verde, and enjoy!