Wagyu Bavette Recipe
heirloom tomato, cilantro chermoula, purslane
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Ingredients
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For the Wagyu Bavette
For the Heirloom Tomato Salad
For the Cilantro Chermoula
For the Purslane
Method
To Prepare the Wagyu Bavette
- 1
Season the Steak
Pat the wagyu bavette steak dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Sear the Steak
Heat olive oil in a large skillet or grill over medium-high heat. Once hot, add the seasoned steak and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
- 3
Rest the Steak
Remove the steak from heat and let it rest for 5-10 minutes before slicing against the grain.
To Prepare the Heirloom Tomato Salad
- 4
Chop the Tomatoes
Cut the heirloom tomatoes into bite-sized pieces and place them in a large bowl.
- 5
Season the Tomatoes
Sprinkle salt over the tomatoes and add the fresh basil leaves. Drizzle with balsamic vinegar and olive oil, and toss gently to combine.
To Make the Cilantro Chermoula
- 6
Blend the Ingredients
In a food processor, combine the fresh cilantro, minced garlic, ground cumin, paprika, lemon juice, olive oil, salt, and black pepper.
- 7
Process
Blend until smooth. Adjust seasoning to taste if necessary.
To Prepare the Purslane
- 8
Wash and Dress the Purslane
Rinse the fresh purslane under cold water and pat dry. Toss with olive oil and season with salt to taste.
To Assemble the Dish
- 9
Plate the Ingredients
On a large serving platter, arrange the sliced wagyu bavette, heirloom tomato salad, and dressed purslane. Drizzle the cilantro chermoula over the steak and serve immediately.
