Wagyu Bavette with Miso-Glazed Baby Turnips
Drogo
1 - 2
15 minutes
30 minutes
This Wagyu bavette recipe pairs richly flavoured beef with buttery, miso-glazed baby turnips for an elegant main course with plenty of umami. The steak is marinated overnight in soy sauce, garlic and ginger before being quickly seared and basted with butter.
Bavette is a flavourful cut with a soft yet slightly yielding texture, while choosing Wagyu brings additional tenderness and richness. The accompanying baby turnips are cooked with white miso, butter and sugar before being finished with rice vinegar, creating a savoury-sweet glaze with a touch of acidity.
Serve this bavette steak recipe as it is, or accompany it with steamed rice and wilted turnip tops. The turnip leaves can be cooked much like spinach, making good use of the whole vegetable.
The preparation time is in addition to the overnight marinating time. If you don't have time to marinate the Wagyu overnight, leave it in the marinade for as long as possible before cooking.
Ingredients
Wagyu Bavette with Miso-Glazed Baby Turnips
- 1 wagyu bavette
- 2 tablespoons soy sauce
- 2 cloves garlic crushed or grated
- 1/2 thumb ginger, peeled and grated
- 250g baby turnips
- 1 tablespoon white miso
- 20g unsalted butter
- 1 tablespoon rice vinegar
- Large pinch caster sugar
- A few drops oil, for cooking the steak
- A generous slice of butter for cooking the steak
Directions
Method
- Step 1, Place the steak in a shallow dish or ziplock bag and add the soy sauce, garlic and ginger. Rub all over the steak, cover or seal and refrigerate overnight, turning once or twice if you remember.
- Step 2, The next day, combine the trimmed turnips, miso butter, sugar in a saucepan and add enough water to cover ¾ way up the turnips.
- Step 3, Bring to the boil over medium-high heat and cook, turning the turnips occasionally, until all nearly all the liquid is absorbed. At this point, add the rice vinegar and start gently turning the turnips in the pan to coat them in the remaining sauce. Stop when all the liquid is gone.
- Step 4, Preheat a heavy-based frying pan (cast iron is ideal) or a barbecue to high heat.
- Step 5, Remove the steak from the marinade, scraping off any pieces of garlic and ginger, and pat it dry. Rub with a few drops vegetable or groundnut oil.
- Step 6, Place the steak in the very hot pan. For a rare steak cook for around 3 minutes each side. A minute longer if you prefer it more medium-rare (exact cooking times will depend on the thickness of the steak). Add the butter for the final minute of cooking, using it to baste the steak.
- Step 7, Remove the steak to a plate and allow it to rest for 5 minutes before slicing and serving with the turnips.
Ingredients you'll need
