Wagyu Bavette Steak & Burrata Toasts

Name: Wagyu Bavette Steak & Burrata Toasts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Ingredients: 1 baguette, sliced thinly for mini toasts; Drizzle high quality olive oil; Salt & pepper, to season; 1 clove garlic; 125g burrata, drained of liquid; 200g Wagyu bavette steak; 10g butter, to baste the steak; Sprigs of dill, to garnish; Flaky sea salt, to garnish

Bex Blundy

Servings

Prep Time

15 minutes

Cook Time

5 minutes

These toasts are a simple but flavourful canapé for any celebration. Tender, buttery Wagyu bavette steak has a beautiful mouthfeel and flavour when cooked medium rare and it pairs really well with the cooling, creamy burrata. Everyone at your gathering will adore these Wagyu bavette steak & burrata toasts.

Baguette toasts topped with white burrata and medium rare cooked bavette steak

Ingredients

1 baguette, sliced thinly for mini toasts
Drizzle high quality olive oil
Salt & pepper, to season
1 clove garlic
125g burrata, drained of liquid
200g Wagyu bavette steak
10g butter, to baste the steak
Sprigs of dill, to garnish
Flaky sea salt, to garnish

Directions

Preheat the oven: to 200°C.
Toast the baguette: Place the baguette slices on an oven tray, drizzle generously with olive oil and season both sides with salt & pepper. Cook for 4 minutes on one side, then flip them and cook for 4 minutes on the other side, until the toasts are golden and crispy.
Rub garlic onto the toasts: Rub a raw clove of garlic over the toasts to impart punchy garlic flavour to the toasts. If you don’t like raw garlic flavour, you could pop the toasts back into the oven for another 2 minutes.
Cook the bavette steak: Whilst the toasts are cooking, season the Wagyu bavette generously on both sides with salt & pepper and then melt the 25g butter in a pan over high heat until foaming. Then place the steak into the pan. Cook for 2 minutes on one side, then 1 minute of the other side, before basting in the foaming butter for 1 minute. The internal temperature of the steak should be 55°C to ensure it is medium rare.
Rest the steak: For 5 minutes, covered by a bowl or pan.
Slice the steak: Cut the steak against the grain with a sharp knife into slices that will fit perfectly on top of the toasts.
Top the toasts: Split the burrata in half and spoon a tablespoon onto each of the toasts. Then, add a slice of Wagyu bavette.
Add the garnishes: Finally, garnish each toast with a sprig of dill and a pinch of flaky sea salt.