Wagyu Bavette Tataki

This is an alternative way to serve steak – cold and with an Asian marinade; delicious and refreshing. We’ll be cooking our bavette on the BBQ but you can cook on a hot griddle or pan as well. 

Ingredients:

Serves 2 

• Wyndham’s Wagyu Bavette, allow for around 250g-300g per person 

• Salt and pepper for seasoning

• 50ml dark soy

• 15ml mirin

• 15ml rice vinegar

• 15g honey

• Juice of ½ lime 

• 15ml olive oil 

• 1 green chilli, sliced finely into rounds  

• 1 spring onion, sliced finely lengthways

• ¼ cucumber, deseeded and finely sliced into thin strips 

• Sesame seeds to garnish

Method: 

• Remove your bavette from the fridge at least 30 minutes prior to cooking to allow to come up to room temperature

• Season well and preheat your grill/BBQ – we recommend cooking on a grill over searing hot heat for a short time; 1 minute to 1 minute 30 seconds each side. For the best result, cook for an additional 3 minutes over indirect heat, with a good 7–8-minute rest after cooking. Once rested, slice your steak against the grain with a sharp knife. 

• To make your dressing, combine the soy, mirin, rice vinegar, honey, lime juice, and olive oil. Mix well. 

• To serve, lay your sliced bavette on to a small plate (one with a lip) or bowl. Add the dressing to your steak – you can be quite generous so as to have enough dressing to dip the steak! Garnish your steak with green chilli, spring onion, cucumber and sesame seeds to your liking.