Wood Grilled Wagyu Bavette Steak* Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   Season the wagyu bavette steak generously with salt, black pepper, and fresh thyme. Let it sit at room temperature for about 30 minutes.

2. 2

   Grill the Steak

   Preheat your grill to high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from grill and let rest for 10 minutes.

3. 3

   Prepare the Romanesco

   While the steak is resting, cut the romanesco into florets. Toss with olive oil, salt, and pepper, then grill or roast until tender and slightly charred, about 10 minutes.

4. 4

   Cook the Maitake Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté until they are golden brown and crispy, about 5-7 minutes. Season with salt and pepper.

5. 5

   Make the Polenta

   In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, stirring constantly until thickened, about 5 minutes. Season with salt, then spread onto a baking sheet to cool before cutting into squares.

6. 6

   Prepare the Beef Jus

   In a saucepan, bring the beef stock to a simmer and reduce by half. Season with salt and pepper to taste.

7. 7

   Plate the Dish

   Slice the rested wagyu bavette steak against the grain. Serve alongside grilled romanesco, sautéed maitake mushrooms, and crispy polenta squares. Drizzle with beef jus.