Kiwi-Marinated Bavette with Crushed Cucumber Salad
This delicious Bavette recipe is a great alternative to the heavier steak dishes that usually come to mind when you think of American Wagyu. So what exactly is a 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.
Step 1: make marinade
This kiwi marinade is downright delicious. It is sweet and tangy, and has a delicious Asian spin with ginger and soy sauce. You will want to combine all the ingredients (rice wine vinegar, kiwi, lemon lime soda, soy sauce, brown sugar, cilantro, fresh ginger, scallion, salt) for at least two hours before grilling, but no more than six hours. This will help the beef really absorb all that flavor!
Step 2: make crushed cucumber salad
While the Bavette is marinating, you’ll want to make the cucumber salad. First, dice the cucumbers into bite sized pieces. Next, lightly smash the cucumber pieces. This will help soak up all the dressing and make the salad much more flavorful! Mix all the remaining ingredients in a bowl (cucumber, kiwi, scallions, cilantro, sesame seed, rice wine vinegar, sugar, salt, gochugaru) and let sit for at least 20-30 minutes before serving.
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 approximately 7-9 minutes. The most important part is to then thinly slice against the grain.
Step 5: assemble dish!
Top the finished cucumber salad with your sliced Bavette. For garnish, add sesame seeds and cilantro to taste. Serve and enjoy!
Kiwi-Marinated Bavette with Crushed Cucumber Salad
Ingredients
- 20 oz rice wine vinegar
- 2 ea kiwi peeled
- 2 oz lemon lime soda
- 2 oz soy sauce
- 1 tbsp brown sugar
- 1/4 bunch cilantro
- 1 tbsp fresh ginger
- 3 ea scallion
- 1 tbsp salt
- 1 large cucumber diced
- 2 ea kiwi peeled and diced
- 1/4 bunch cilantro with stems
- 6 ea scallions
- 2 tbsp sesame seed
- 2 oz rice wine vinegar
- 1 tsp white sugar
- 1 tbsp salt
- 1 tbsp gochugaru
Instructions
- Add all the marinade ingredients to blender and blend until smooth
- Marinate the bavette for a minimum of 2 hours and no more than 6
- Once marinated, place on grill over high heat and char each side for 2-3 minutes.
- Allow to rest in foil for 7-9 minutes
- Once rested, slice thinly against the grain and serve over crushed cucumber salad
- After dicing the cucumber lightly smash them to allow the dressing to soak in
- Mix all remaining ingredients in a bowl and let sit for at least 20-30 minutes before serving