Chargrilled Aussie Wagyu Bavette, Hacho Miso and Snake Gourd
Chargrilled Aussie Wagyu Bavette, Hacho Miso and Snake Gourd by Aaj Fernando
Aaj Fernando, Executive Chef at The Ministry – Chargrilled Aussie Wagyu Bavette, Hacho Miso and Snake Gourd.
Ingredients
- 200g Aussie bavette
- 100g Hacho miso
- 20g sugar
- 100ml mirin
- 100g chilli beans paste
Snake Gourd Salad
- 100g thinly sliced snake gourd
- 25g fresh grated coconut
- 1 sliced red chilli (or more to taste)
- 10g sliced coriander leaves
- Juice of 1 lime
- Salt to taste
Method
- Clean the excess fat from the bavette.
- Cut into 200g steaks.
- Mix all other ingredients together and whisk well. Once ready, marinate the meat and place in the fridge for a minimum of 2 hours.
Snake Gourd Salad
- Simply mix all ingredients together and give it a toss.
- Chefs tip – when slicing the snake gourd, place in a bowl of ice-cold water. This will firm it.
Cooking the Meat
- Ensure the grill is nice and hot.
- Then, season the steak with a touch of salt and pepper and drizzle on a little vegetable oil.
- Place the steak on the grill and char it for 2 minutes each side.
- Place in the oven on 180°C for 4 minutes.
- Rest the meat for another 4 minutes before you slice.
