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Wagyu Bavette with Miso-Glazed Baby Turnips

  • Feeds 1 - 2 people
  • Prep time 00h 15
  • Cook time 00h 30
Description

Bavette is a fantastic and underrated cut of meat, with bags of flavour and a soft, yet slightly yielding texture. Wagyu bavette is particularly tender and perfect served with these baby turnips which are glazed with butter and white miso.

This dish is lovely served as it is, but also works very well with steamed rice and the wilted turnip tops, which should never be thrown away! Think of them as an alternative to spinach and you’ll have a tasty, nutritious side dish as a bonus.

Prep time is in addition to overnight marinating but if you don't have time, just marinate for as long as possible. 

Recipe by Helen Graves. 

  • 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)
  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.
  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.
  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.
  4. Preheat a heavy-based frying pan (cast iron is ideal) or a barbecue to high heat.
  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.
  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.
  7. Remove the steak to a plate and allow it to rest for 5 minutes before slicing and serving with the turnips.

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