Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon estimated approx 1 hour.

To begin with this particular recipe, we have to first prepare a few components. You can cook Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon using 14 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon:

1. 1 Double 8 Cattle Company Fullblood Wagyu Bavette Steak
2. 2 TBSP Rice Wine Vinegar
3. 2 TBSP Garlic (minced)
4. 2 TBSP Olive Oil
5. 1 Corona Beer
6. 1/2 CUP Cilantro (chopped)
7. 1/4 CUP Brown Sugar
8. 4 Limes (divided)
9. 1 Watermelon
10. Olive Oil (to season)
11. Salt (to season)
12. Freshly Ground Black Pepper (to season)
13. Cilantro (to garnish)
14. Limes (to garnish)

Steps to make to make Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon

1. PREPARING THE MARINATED FULLBLOOD WAGYU BAVETTE STEAK
   Trim off any excess fat from the Fullblood Wagyu bavette steak, and place the steak in a large container. In a bowl, combine the Corona beer, brown sugar, rice wine vinegar, 2 tablespoons of olive oil, minced garlic, and chopped cilantro. Add the zest and juice from three limes (save one lime for later use) to the bowl. Mix all ingredients to combine. Pour the marinade (from the bowl) over the bavette steak.
2. Cover the container with the steak, and refrigerate for at least 1 hour. Remove the Fullblood Wagyu bavette steak from the fridge, and take it out of the marinade. Season heavily with salt and freshly ground black pepper. Allow the bavette steak to come to room temperature before grilling.
3. PREPARING THE WATERMELON
   Clean the watermelon, and cut it into large planks. Season the watermelon with olive oil, salt, and freshly ground black pepper. Add the zest and juice of one lime, coating all sides of the watermelon planks.
4. COOKING THE FULLBLOOD WAGYU BAVETTE STEAK
   Place the marinated bavette steak on a preheated grill at 400°F degrees. Cook for 10-12 minutes per side or until an internal temperature of at least 120°F degrees is reached. Remove the steak from the grill, and allow the meat to rest.
5. FINAL STEPS
   While the grilled Fullblood Wagyu bavette steak is resting, place the watermelon on the grill. Cook the watermelon for 5 minutes per side. Remove it from the grill, and cut it into cubes. Slice the grilled bavette steak thinly against the grain. Serve the slices of Fullblood Wagyu bavette steak with the grilled watermelon, lime, and fresh cilantro. Enjoy!

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So that's going to wrap this up with this exceptional food How to Make Any-night-of-the-week Corona Marinated Fullblood Wagyu Bavette Steak with Grilled Watermelon. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!