Kimchi-Marinated Bavette Lettuce Wraps
BY: Meredith Deeds
- 1/2 Asian or Bosc pear, cored and chopped
- 1/2 cup kimchi*
- 1/2 chopped onion
- 2 tablespoons chopped ginger
- 3 cloves garlic, chopped
- 3 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 (1-1/2 to 2-1/2 lbs) American Wagyu Bavette* Buy Now
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons gochujang
- 2 tablespoons granulated sugar
- 1 tablespoon sesame oil
- sliced green onions
- sesame seeds
- cooked sushi rice
- large lettuce leaves
- chopped kimchi
- grated carrots
- green onions, thinly sliced
- fresh herbs, like Thai basil, mint and cilantro
*Keep in mind, because of the nature of the cut, SRF Wagyu Bavette comes in varying weights and shapes (averaging 1 1/2 lbs). *Look for kimchi in the refrigerated area of your grocery store’s produce section. Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. Think of it as spic, slightly sweet miso paste. How spicy? It depends on the brand so it pays to taste it before you cook with it.
To prepare bavette: In a blender, puree the pear, kimchi, onion, ginger, garlic, soy sauce, brown sugar, sesame oil and black pepper until smooth.
Place bavette in a large ziplock bag. Pour the marinade over the bavette, seal the bag and refrigerate, turning over occasionally, for at least 4 hours, up to overnight.
Prepare the grill. For gas grill- Heat the grill with all burners on medium, and then turn off the burners on one side of the grill (cool zone). Adjust the setting on the active burner to medium-high (the hot zone). For charcoal grill- Using a chimney starter, ignite the charcoal. Once it's burning well, bank the coals on one side of the grill (the hot zone). The side without the coals is the cool side.
Remove bavette from marinade and place on cool side of the grill. Cook turning once, for 4 to 6 minutes a side, until the internal temperature is 100 degrees F.
Place on hot side of the grill and cook, turning once, for 2 to 4 minutes a side, until the internal temperature is 120 degrees F (for medium-rare) to 135 degrees F (for medium).
Make sure to watch carefully for burning and transfer back to cool side to finish cooking if the steak is charring too much.
Transfer to cutting board and let rest 10 minutes.
In a small bowl, combine the vinegar, gochujang, sugar and sesame oil. Garnish with green onions and sesame seeds.
Slice the bavette thinly, against the grain.
Make lettuce wraps by folding a piece of steak or two, some rice, kimchi, vegetables and herbs inside a lettuce leaf.
Serve with dipping sauce.