Jul 14 2026
Restaurants›il Buco›Wagyu Bavette Recipe

Wagyu Bavette Recipe

Inspired by il Buco
Time1h
Serves4

heirloom tomato, cilantro chermoula, purslane

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Herb Sauce

Vegetable Garnish

Method

Preparation of Wagyu Bavette

  1. 1

    Season the Steak

    Pat the wagyu bavette steak dry with paper towels. Season generously with salt and black pepper on both sides. Let it sit at room temperature for 30 minutes.

  2. 2

    Preheat the Grill

    Preheat your grill to high heat (approximately 450°F or 232°C).

Making the Chermoula Sauce

  1. 3

    Blend the Ingredients

    In a food processor, combine fresh cilantro, garlic cloves, cumin seeds, paprika, lemon juice, olive oil, salt, and black pepper. Blend until smooth and well combined.

  2. 4

    Adjust Seasoning

    Taste the chermoula and adjust seasoning with more salt or lemon juice if needed.

Grilling the Steak

  1. 5

    Grill the Steak

    Place the seasoned wagyu bavette steak on the hot grill. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  2. 6

    Rest the Steak

    Once cooked, remove the steak from the grill and let it rest for 10 minutes before slicing.

Serving

  1. 7

    Prepare the Garnish

    While the steak is resting, slice the heirloom tomatoes into wedges and rinse the purslane. Set aside.

  2. 8

    Slice and Serve

    Slice the rested wagyu bavette against the grain. Serve on a platter topped with the chermoula sauce, heirloom tomatoes, and purslane.

More from il Buco