Wagyu Bavette (gf) Recipe

Bring to temperature

Remove the wagyu bavette from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels to remove excess moisture.

Season

Generously season both sides of the steak with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot (you should see faint smoke). Add 1 tbs neutral oil and swirl. Place the bavette in the pan and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Finish with butter and aromatics

Reduce heat to medium-high, add 1 tbs unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (basting) for 1–2 minutes to build flavor and finish cooking. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare; cook slightly longer if you prefer medium.

Rest and slice

Transfer the steak to a cutting board and rest tented loosely with foil for 8–10 minutes. Slice the bavette thinly against the grain into 1/4-inch slices. Spoon any resting juices over the sliced steak when plating.

Combine the diced tomato, finely minced white onion, and minced serrano or jalapeño in a medium bowl.

Add 2 tbs fresh lime juice, 60 ml gluten-free beer, 1 tsp olive oil, 0.5 tsp agave syrup (or honey), 0.5 tsp kosher salt, and 0.25 tsp black pepper to the bowl. Stir to combine.

Stir in 0.25 cup chopped cilantro. Taste and adjust seasoning: add more salt, lime, or a touch more agave if you want more balance. Let the salsa rest at room temperature for at least 10 minutes (or up to 30 minutes) so flavors meld and the beer brings a mild tang and aroma.

Just before serving, give the salsa a final stir and, if needed, drain any excess liquid so it doesn't run onto the plate.

Bring a medium pot of water to a simmer. Blanche the gai lan for 30–45 seconds until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. (Alternatively, you can cook directly in the pan as below.)

Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add the 3 sliced garlic cloves and stir-fry 20–30 seconds until fragrant and just beginning to color (do not burn).

Add the blanched gai lan to the pan, pour in 2 tbs water, and toss or stir-fry for 1–2 minutes until heated through and stems are tender-crisp.

Add 1 tbs light soy sauce (or gluten-free tamari), 0.5 tsp sesame oil, and 0.125 tsp kosher salt. Toss to coat evenly. Remove from heat and transfer to a serving plate.

Taste and adjust seasoning if necessary. Serve immediately alongside the sliced wagyu bavette and a generous spoonful of salsa borracha.