Bavette Tacos & Tomatillo Salsa verde
Who says taco night has to be boring? As much as we love a classic ground beef taco with shredded cheese, lettuce and salsa (aka “Taco Bell” style), it’s always fun to change things up a bit. This recipe will walk you through a very quick and easy taco recipe using our American Wagyu bavette steak.
What is the bavette? Some might say it is a fancy French name for flank steak, and while it is similar to flank or skirt steaks, they are not quite the same thing. Unlike some of its more fibrous neighbors, the bavette is cut from the bottom of the sirloin, rather than the belly. This gives it a texture akin to flank, but with a richer marbling. Now, let’s get started.
Step 1: Marinate Bavette
The marinade we will be using for this recipe has a slight tang to it! You will want to combine all the ingredients (onion, serrano, garlic, oil and salt & pepper) for at least an hour before grilling. This will help the beef really absorb all that flavor!
Step 2: Make Salsa Verde
The tomatillo salsa verde is really the stand out flavor component in this dish. It is light, yet creamy, and bursting with hints of lime. Making this salsa is as easy as combining all the ingredients in a blender and pulsing until smooth. That’s it! Set aside until ready to assemble tacos.
Step 3: Grill Bavette
Pull the bavette from your fridge 30 min- 1 hour before grilling and allow to come to room temperature. Turn your grill to high and char both sides of the bavette for 2-3 minutes.
Step 4: Slice Bavette
After pulling your bavette off the grill, let the beef rest in aluminum foil for 5-10 minutes. The most important part is to then thinly slice against the grain.
Step 5: Assemble Tacos!
This step in self explanatory, but just look how delicious those tacos look! We decided to top them off with lime pickled radishes, minced onions, cabbage, the tomatillo salsa verde we made earlier, and finally chopped fresh cilantro. (Forewarning: you will not be able to eat just one.)
Bavette Tacos with Tomatillo Salsa Verde
Ingredients
- 1 BHF bavette
- 1 serrano sliced
- 1/4 onion sliced
- 1 garlic minced
- 2 tbsp neutral oil
- salt and pepper
- mix and let beef marinate for 1 hour
- 2 tomatillos
- 1/2 avocado
- 1 serrano
- 1 clove garlic
- 1/4 white onion
- 1/2 bunch cilantro
- 1 tbsp salt
- 2 tbsp oil
- 3 radishes
- 1 lime
- 1 tsp salt
- chopped cabbage
- minced white onion
- chopped cliantro
- salsa verde
- lime picked radish
Instructions
- For the marinade: Mix together and let sit for 1 hour
- For the salsa verde: Add all ingredients to a blender and pulse until smooth
- For the pickled radishes: thinly slice radishes and combine with lime juice and salt. Mix well and let sit for 1 hour in the fridge
- Pull from fridge and allow to come to room temperature
- Turn your grill to high
- Char both sides of the bavette for 2-3 minutes and then pull from grill and let rest in aluminum foil
- After resting slice, slice thinly against the grain
- Assemble tacos with bavette and toppings and serve