"A perfect pairing with your favorite craft beer. Try this Columbian Beer Marinated Wagyu Bavette Steak recipe from Double 8 Cattle Company for a delicious dinner!"
Columbian Beer Marinated Wagyu Bavette Steak
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Prep time: 1hr 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak
- 2 1/2 tbsp Dried Oregano
- 2 tbsp Toasted and Ground Cumin
- 1 1/2 tbsp Kosher Salt
- 2 teaspoon Freshly Ground Black Pepper
- 2 teaspoon Ancho Chile Powder
- 1/2 cup Grapeseed Oil
- 1 1/2 cup Green Onions (green and white parts, sliced into 1/4 inch pieces)
- 16 ounces Porter or Dark Beer
- 1 1/4 cup Worcestershire Sauce
ingredients
Columbian Aji Sauce
- 3 Jalapeños (roughly diced)
- 1 small bunch SMALL BUNCH Green Onion (roughly diced)
- 1/2 cup Sweet Onion (coarsely chopped)
- 1/2 cup Fresh Cilantro (coarsely chopped)
- 1 Lime (juiced)
- 2 teaspoon White Wine or Red Wine Vinegar
- 1 teaspoon Coarse Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
ingredients
Columbian Avocado Sauce
- 2 Medium, Ripe Avocados (peeled, pitted, coarsely chopped)
- 1/2 cup Fresh Cilantro (coarsely chopped)
- 1/4 cup Sweet Onion (coarsely chopped)
- 2 Serrano Chiles (chopped with seeds)
- 1/3 cup Water
- 1 Lime (juiced)
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Method
Step 1
PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK Using sharp knife, lightly score the Fullblood Wagyu bavette steak about 1/4 inch deep on both sides in a crisscross pattern (at 1/2 inch intervals). Place the steak on a cookie sheet. In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, kosher salt, toasted and ground cumin, and dried oregano. Pour the ingredients from the bowl over the Fullblood Wagyu bavette steak, and rub it into the meat. Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6 hour period). Before grilling the steak, let the steak sit out at room temperature for one hour. Heat the grill to medium-high heat. Brush the grill rack lightly with oil. Grill the Fullblood Wagyu bavette steak to desired doneness or about 7-8 minutes on each side for a medium-rare finish. Transfer the steak to a cutting board, and let it rest for 10 minutes. Thinly slice the steak across the grain.
Step 2
PREPARING THE AJI SAUCE Combine all of the aji sauce ingredients (diced jalapeños, diced green onions, chopped sweet onions, chopped cilantro, lime juice, white wine vinegar, kosher salt, and freshly ground black pepper) in a food processor. Blend the ingredients until almost smooth, stopping to scrape down the sides. Place the sauce in a container, cover, and refrigerate until needed. Note: The flavor of aji sauce gets better as it sits/rests.
Step 3
PREPARING THE AVOCADO SAUCE Combine all ingredients (avocados, chopped cilantro, chopped sweet onions, chopped Serrano chiles, water, lime juice, and coarse kosher salt) in a food processor. Blend all ingredients while scrapping down the sides. Transfer the avocado sauce to a small bowl, and season it with kosher salt and freshly ground black pepper. Cover the sauce, and chill it until needed. Note: this sauce can be made a day in advance.
Step 4
FINAL STEPS Transfer the Columbian beer marinated, grilled, and sliced Fullblood Wagyu bavette steak to a platter. Serve with the Columbian aji and avocado sauces. Enjoy!