Columbian Beer Marinated Wagyu Bavette Steak

Name: How to cook Columbian Beer Marinated Wagyu Bavette Steak - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Double8CattleCompany

Columbian Beer Marinated Wagyu Bavette Steak

Ingredient

Food ration :

4 servings

Cooking time :

6 hours

Double 8 Cattle Company Fullblood Wagyu Bavette Steak

2 1/2 TBSP

Green Onions (green and white parts, sliced into 1/4 inch pieces)

16 OZ

SMALL BUNCH Green Onion (roughly diced)

1/4 CUP

Sweet Onion (coarsely chopped)

1/2 CUP

Fresh Cilantro (coarsely chopped)

White Wine or Red Wine Vinegar

1 TSP

Medium, Ripe Avocados (peeled, pitted, coarsely chopped)

2-3

Serrano Chiles (chopped with seeds)

1/3 CUP

Cooking instructions

* Step 1

PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK Using sharp knife, lightly score the Fullblood Wagyu bavette steak about 1/4 inch deep on both sides in a crisscross pat-tern (at 1/2 inch intervals). Place the steak on a cookie sheet. In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, kosher salt, toasted and ground cumin, and dried oregano.

* Step 2

Pour the ingredients from the bowl over the Fullblood Wagyu bavette steak, and rub it into the meat. Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6 hour period). Before grilling the steak, let the steak sit out at room temperature for one hour.Heat the grill to medium-high heat.

* Step 3

Brush the grill rack lightly with oil. Grill the Fullblood Wagyu bavette steak to desired doneness, about 7-8 minutes on each side for a medium-rare finish. Transfer the steak to a cutting board, and let it rest for 10 minutes. Thinly slice the steak across the grain.

* Step 4

PREPARING THE AJI SAUCE Combine all of the aji sauce ingredients (diced jalapeños, diced green onions, chopped sweet onions, chopped cilantro, lime juice, white wine vinegar, kosher salt, and freshly ground black pepper) in a food processor.Blend the ingredients until almost smooth, stopping to scrape down the sides. Place the sauce in a container, cover, and refrigerate until needed. Note: The flavor of aji sauce gets better as it sits/rests.

* Step 5

PREPARING THE AVOCADO SAUCE Combine all ingredients (avocados, chopped cilantro, chopped sweet onions, chopped serrano chiles, water, lime juice, and coarse kosher salt) in a food processor.Blend all ingredients while scrapping down the sides.Transfer the avocado sauce to a small bowl, and season it with kosher salt and freshly ground black pepper. Cover the sauce, and chill it until needed.Note: this sauce can be made a day in advance

* Step 6

FINAL STEPS Transfer the Columbian beer marinated, grilled, and sliced Fullblood Wagyu bavette steak to a platter. Serve with the Columbian aji and avocado sauces.Enjoy!

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