Grilled Wagyu Bavette Steak with Chimichurri Sauce
Recipes

Grilled Wagyu Bavette Steak with Chimichurri Sauce

by Clint Phelan
Prep Time: 15 Minutes
Total Time: 30 Minutes

Yield: 2 Servings

Intro

Wagyu Bavette is a flavorful, slightly chewy cut that loves a good marinade and quick grill. This recipe pairs it with a bright chimichurri that cuts through the richness like a Texas breeze on a summer night.

Directions

  • Let wagyu steaks come to room temp, season with salt, pepper, and olive oil.
  • Grill over high heat for 3–4 minutes per side for medium-rare. Rest 5 minutes.
  • Whisk chimichurri ingredients together and let sit for flavors to meld.
  • Slice bavette thin against the grain, drizzle with chimichurri, and serve.
  • Serves: 2
  • Perfect for: Weekend grilling with a fresh, zesty twist.

Ingredients

For the steak:

For the chimichurri:

  • ½ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 1 small jalapeño, seeded and minced
  • 3 tbsp red wine vinegar
  • ½ cup olive oil
  • Salt and pepper
  • Juice of ½ lemon
WAGYU BAVETTE

WAGYU BAVETTE

$60.00
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