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Mustard-White Wine Marinated and Grilled Wagyu Bavette Steak

Mustard-White Wine Marinated and Grilled Wagyu Bavette Steak with Roasted Mustardy Potatoes

Prep Time: 45 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 45 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

Marinade
  • 3/4 CUP Stone Ground Mustard
  • 2 Large Shallots (peeled and diced)
  • 5 Garlic Cloves (minced)
  • 1 CUP White Wine (chef used Pinot Gris)
  • 2 TBSP Sugar
  • 2 TBSP Fresh Thyme Leaves
  • 2 Lemons (juiced, save the juiced fruit)
  • 1/2 CUP Olive Oil
  • 1/2 CUP Grapeseed Oil
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
Mustardy Potatoes
  • 3 LB Baby Red and Yellow Potatoes (kept whole)
  • 1/2 CUP Grapeseed Oil
  • 3 SPRIG Thyme
  • 2 TBSP Kosher Salt
  • 1 TSP Freshly Ground Black Pepper

            Tools

            • Casserole Dish
            • Plastic Wrap
            • Large Bowl
            • Baking Sheet
            • BBQ or Gas Grill
            • Blender or Food Processor

            FIRST STEP

            Take the Fullblood Wagyu bavette steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE MARINADE

            Add the stone ground mustard, white wine, peeled and diced shallots, sugar, lemon juice (save the juiced lemons), and thyme leaves to a blender or food processor. Blend until smooth.

            Slowly add the grapeseed oil and olive oil in a steady stream.

            Then, add the minced garlic, kosher salt, and freshly ground black pepper. This is your marinade.

            Place the Wagyu bavette steak in a large casserole dish.

            Pour 2/3 of the marinade over the top, and massage the marinade into the meat. Reserve the remaining marinade.

            Place the juiced lemons in the casserole dish with the Wagyu steak.

            Cover with plastic wrap, and refrigerate. Allow the steak to marinate for 12-24 hours.

            Pull the marinated Wagyu steak from the refrigerator, and take it out of the marinade.

            Allow the steak to sit at room temperature for 1 hour before starting the grill.

            Make the potatoes while the steak is coming up to temperature.

            PREPARING THE POTATOES

            Preheat the oven to 425°F.

            In a large bowl, toss the baby red and yellow potatoes with the grapeseed oil, kosher salt, and freshly ground black pepper.

            Once the potatoes are fully coated, arrange them on a baking sheet.

            Place the thyme sprigs over the top.

            Roast the potatoes in the oven for 25-30 minutes or until the potatoes are fork-tender with crispy skins.

            Discard the thyme sprigs.

            While the potatoes are hot, toss them with the remaining/reserved marinade.

            Then, put the potatoes back in the oven for 5 more minutes.

            FINAL STEPS

            Heat the BBQ or gas grill on medium-high for 10 minutes.

            Once hot, place the marinated Wagyu bavette steak on the grill.

            Grill for 4 minutes per side. This will give you a medium-rare steak.

            NOTE: If you prefer a medium doneness, place the grilled steak in the oven at 350°F for 10 minutes.

            Let the Wagyu bavette steak rest for 10 minutes before slicing it thinly against the grain.

            Serve the steak slices with the mustardy potatoes, and enjoy!


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