Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad.
Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, honey balsamic wagyu bavette steak, roasted onion & walnut salad. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can have honey balsamic wagyu bavette steak, roasted onion & walnut salad using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad:
- {Prepare of Double 8 Cattle Company Fullblood Wagyu Bavette Steak.
- {Take of Balsamic Vinegar.
- {Get of Brown Sugar.
- {Get of Vegetable Oil.
- {Take of Soy Sauce.
- {Get of Honey.
- {Make ready of White Vinegar.
- {Make ready of Arugula.
- {Take of Walnuts (toasted and rough chopped).
- {Make ready of Red Chilis (small diced).
- {Take of Vidalia Onion (cut into 1/4-inch-thick rounds).
- {Take of Garlic (minced).
- {Make ready of Goat Cheese.
- {Prepare of Olive Oil.
- {Take of Balsamic Vinegar.
- {Get of Salt & Freshly Ground Black Pepper (to season).
- {Get of Olive Oil (to season).
Instructions to make Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad:
- PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU BAVETTE STEAK In a bowl, combine the brown sugar, balsamic vinegar, honey, soy sauce, vegetable oil, and white vinegar. Trim off any excess fat from the Fullblood Wagyu bavette steak. Submerge the bavette steak into the marinade, making sure to coat all sides of the steak. Place it in the refrigerator for at least 45 minutes to marinade. While the bavette steak is marinating, prepare the salad..
- PREPARING THE SALAD INGREDIENTS Peel the onion, and cut it into 1/4-inch-thick rounds. Season the onions with olive oil, salt, and freshly ground black pepper. Place the onions in a large skillet over medium-high heat. Cook for 3 to 4 minutes on each side until dark and caramel-ized. Remove the onions from the pan, and set aside. Place the walnuts in a skillet over medium heat. While keeping the walnuts moving in the skillet, toast the walnuts..
- Remove the walnuts from the pan, place them on a cutting board, and rough chop. Set aside. Small dice the red chilis, and set aside.
- FINAL STEPS Preheat a grill to 450°F. Season the marinated Fullblood Wagyu bavette steak with salt and freshly ground black pepper.Place the bavette steak on the grill, and cook for 4 to 5 minutes per side or until an internal temperature of at least 120°F is reached. Remove the steak from the grill, and allow it to rest for 10 minutes before slicing..
- While the steak is resting, combine the arugula, chopped walnuts, onions, diced chilis, goat cheese, minced garlic, olive oil, and balsamic vinegar. Season the salad with salt and freshly ground black pepper, and toss to combine. Thinly slice the Fullblood Wagyu bavette steak on a 45 degree angle against the grain. Serve the steak with the roasted onion and walnut salad, and enjoy!.
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