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Ingredients and seasonings used in make

1. Prepare 1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak
2. Prepare 2 1/2 TBSP Dried Oregano
3. Prepare 2 TBSP Toasted and Ground Cumin
4. Prepare 1 1/2 TBSP Kosher Salt
5. Use 2 TSP Freshly Ground Black Pepper
6. Take 2 TSP Ancho Chile Powder
7. Prepare 1/2 CUP Grapeseed Oil
8. Prepare 1 1/2 CUP Green Onions (green and white parts, sliced into 1/4 inch pieces)
9. Prepare 16 OZ Porter or Dark Beer
10. Prepare 1 1/4 CUP Worcestershire Sauce
11. Prepare Columbian Aji Sauce
12. Use 3 Jalapeños (roughly diced)
13. Prepare 1 SMALL BUNCH Green Onion (roughly diced)
14. Prepare 1/2 CUP Sweet Onion (coarsely chopped)
15. Prepare 1/2 CUP Fresh Cilantro (coarsely chopped)
16. Take 1 Lime (juiced)
17. Prepare 2 TSP White Wine or Red Wine Vinegar
18. Use 1 TSP Coarse Kosher Salt
19. Use 1/4 TSP Freshly Ground Black Pepper
20. Prepare Columbian Avocado Sauce
21. Prepare 1/2 CUP Fresh Cilantro (coarsely chopped)
22. Prepare 2 Medium, Ripe Avocados (peeled, pitted, coarsely chopped)
23. Prepare 1/4 CUP Sweet Onion (coarsely chopped)
24. Prepare 2-3 Serrano Chiles (chopped with seeds)
25. Prepare 1/3 CUP Water
26. Take 1 Lime (juiced)
27. Prepare Kosher Salt (to taste)
28. Use Freshly Ground Black Pepper (to taste)

The cut is also ideal for fajitas, stir-fry, steak salad, cheesesteak sandwiches, skewers, and steak and eggs. With endless possibilities, the sirloin bavette is a great choice for those looking to elevate traditional recipes with Fullblood Wagyu beef. Preheat the grill or a barbecue for high heat. Columbian Beer Marinated Wagyu Bavette Steak.

How to make:process Columbian Beer Marinated Wagyu Bavette Steak:

1. PREPARING THE FULLBLOOD WAGYU BAVETTE STEAK Using sharp knife, lightly score the Fullblood Wagyu bavette steak about 1/4 inch deep on both sides in a crisscross pat-tern (at 1/2 inch intervals). Place the steak on a cookie sheet. In a medium size bowl, whisk together the beer, grapeseed oil, Worcestershire sauce, green onion, freshly ground black pepper, ancho chile pepper, kosher salt, toasted and ground cumin, and dried oregano.
2. Pour the ingredients from the bowl over the Fullblood Wagyu bavette steak, and rub it into the meat. Cover and chill the steak, while letting it marinate for a total of 6 hours (turn the steak and rub the marinade into the steak every 30-60 minutes during the 6 hour period). Before grilling the steak, let the steak sit out at room temperature for one hour.Heat the grill to medium-high heat.
3. Brush the grill rack lightly with oil. Grill the Fullblood Wagyu bavette steak to desired doneness, about 7-8 minutes on each side for a medium-rare finish. Transfer the steak to a cutting board, and let it rest for 10 minutes. Thinly slice the steak across the grain.
4. PREPARING THE AJI SAUCE Combine all of the aji sauce ingredients (diced jalapeños, diced green onions, chopped sweet onions, chopped cilantro, lime juice, white wine vinegar, kosher salt, and freshly ground black pepper) in a food processor.Blend the ingredients until almost smooth, stopping to scrape down the sides. Place the sauce in a container, cover, and refrigerate until needed. Note: The flavor of aji sauce gets better as it sits/rests.
5. PREPARING THE AVOCADO SAUCE Combine all ingredients (avocados, chopped cilantro, chopped sweet onions, chopped serrano chiles, water, lime juice, and coarse kosher salt) in a food processor.Blend all ingredients while scrapping down the sides.Transfer the avocado sauce to a small bowl, and season it with kosher salt and freshly ground black pepper. Cover the sauce, and chill it until needed.Note: this sauce can be made a day in advance
6. FINAL STEPS Transfer the Columbian beer marinated, grilled, and sliced Fullblood Wagyu bavette steak to a platter. Serve with the Columbian aji and avocado sauces.Enjoy!
7. Done and ready to serve!

Turn over the meat and baste it with the reserved fat. Once rested, carve it into steaks, then slice each steak against the grain and serve. Otherwise known as a flat Iron steak this is one of the great cuts. Both muscles are great, the thick one is actually the second most tender muscle on the animal after the fillet. The bolar and blade are work horses, packed full of.

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