Recipe: Appetizing Honey Chipotle Wagyu Bavette Steak

Honey Chipotle Wagyu Bavette Steak.

You can cook Honey Chipotle Wagyu Bavette Steak using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Honey Chipotle Wagyu Bavette Steak

1. Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Bavette.
2. It's 2 of Shallots (minced).
3. You need 4 of Garlic Cloves (minced).
4. Prepare 3 of Limes (juiced).
5. Prepare 1/4 CUP of Honey.
6. You need 3 OZ of Chipotle Peppers (minced).
7. It's 3 TBSP of Olive Oil.
8. Prepare 1/4 CUP of Apple Cider Vinegar.
9. It's of Kosher Salt and Freshly Ground Black Pepper (to season).
10. You need of Salsa Verde.
11. Prepare 10 of Tomatillos (cut into 1-inch cubes).
12. You need 2 of Shallots (cut into 1-inch cubes).
13. It's 4 of Garlic Cloves (minced).
14. You need 1 of Pablano Pepper (cut into 1-inch cubes).
15. You need 1 of Jalapeño (cut into 1-inch cubes).
16. You need 1 CUP of Parsley Leaves (packed).
17. It's 1 CUP of Cilantro Leaves (packed).
18. You need 4 of Limes (juiced).
19. You need 2 TBSP of Olive Oil.
20. You need of Kosher Salt and Freshly Ground Black Pepper (to season).

Honey Chipotle Wagyu Bavette Steak instructions

1. PREPARING THE FULLBLOOD WAGYU BAVETTE MARINADE Start by trimming any excess fat and sinew off of the bavette steak. Place the trimmed bavette in a pan thats 2 1/2 inches deep.Mince the shallots, chipotle peppers, and garlic. Place ingredients in a bowl. Add the juice and zest of 3 limes. Combine with the honey, olive oil, and apple cider vinegar. Whisk together all ingredients, and place over the bavette steak in the pan..
2. Toss the steak in the marinade ensuring all sides are covered. Cover the pan, and place it in the fridge.Allow the bavette to marinade for at least 3 hours.
3. PREPARING THE SALSA VERDE Preheat your oven to 400°F.Cut the tomatillos, pablanos, shallots, and jalapeño into 1-inch chunks. Place in a bowl, and toss with minced garlic and 2 tablespoons of olive oil.Place the tomatillo mixture onto a sheet pan, and place in a preheated oven. Cook for 10 minutes. Remove and place in the refrigerator until completely cooled.While they are cooling, bring a small pot of water to a boil. Prepare a small bowl of ice water, and set it aside.
4. Place the cilantro and parsley leaves in the boiling water, and boil for 10 seconds. Remove them, and place the leaves in the bowl of ice water (this will stop them from cooking). When completely chilled, remove the parsley and cilantro from the bowl. Squeeze out the excess liquid. Place leaves on a cutting board, and mince.Place the tomatillo mixture, juice of 4 limes, minced parsley, and minced cilantro leaves into a food processor. Pulse until all ingredients are combined but still chunky..
5. Season with kosher salt and freshly ground black pepper. Set aside until use..
6. FINAL STEPS After the Fullblood Wagyu bavette steak is done marinating, remove it from the fridge, and season it heavily with kosher salt and freshly ground black pepper. Place on a preheated grill at 400°F. Cook for 8-10 minutes per side or until the internal temperature reaches 120°F (Alter-natively, you can place the meat on a roasting rack in a preheated oven at 400°F and cook for 35-45 minutes.)..
7. When finished cooking, let the bavette rest at room temperature for 15 minutes. Slice the meat against the grain. Top with the salsa verde, and enjoy!.