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For a healthy, delicious steak salad, this Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad is a must-try! The steak is marinated in brown sugar, balsamic vinegar, honey, and soy sauce before being grilled to a medium-rare finish. Served on a bed of arugula and topped with chopped walnuts, onions, diced chilis, goat cheese, minced garlic, olive oil, and balsamic vinegar. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

To begin with this recipe, we must first prepare a few components. You can cook honey balsamic wagyu bavette steak, roasted onion & walnut salad using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad:

1. Make ready 2 LB Double 8 Cattle Company Fullblood Wagyu Bavette Steak
2. Make ready 1/2 CUP Balsamic Vinegar
3. Get 1/4 CUP Brown Sugar
4. Take 1/4 CUP Vegetable Oil
5. Get 1/2 CUP Soy Sauce
6. Prepare 1/4 CUP Honey
7. Make ready 2 TSP White Vinegar
8. Prepare 4 CUP Arugula
9. Take 1/2 CUP Walnuts (toasted and rough chopped)
10. Make ready 2 Red Chilis (small diced)
11. Prepare 1 Vidalia Onion (cut into 1/4-inch-thick rounds)
12. Prepare 2 TSP Garlic (minced)
13. Take 1/4 CUP Goat Cheese
14. Take 2 TBSP Olive Oil
15. Make ready 1 TSP Balsamic Vinegar
16. Take Salt & Freshly Ground Black Pepper (to season)
17. Get Olive Oil (to season)

Instructions to make Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad: PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU BAVETTE STEAK - In a bowl, combine the brown sugar, balsamic vinegar, honey, soy sauce, vegetable oil, and white vinegar. Trim off any excess fat from the Fullblood Wagyu bavette steak. Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the It's hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Instructions to make Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad:

1. Step 1 PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU BAVETTE STEAK In a bowl, combine the brown sugar, balsamic vinegar, honey, soy sauce, vegetable oil, and white vinegar. Trim off any excess fat from the Fullblood Wagyu bavette steak. Submerge the bavette steak into the marinade, making sure to coat all sides of the steak. Place it in the refrigerator for at least 45 minutes to marinade. While the bavette steak is marinating, prepare the salad.
2. Step 2 PREPARING THE SALAD INGREDIENTS Peel the onion, and cut it into 1/4-inch-thick rounds. Season the onions with olive oil, salt, and freshly ground black pepper. Place the onions in a large skillet over medium-high heat. Cook for 3 to 4 minutes on each side until dark and caramel-ized. Remove the onions from the pan, and set aside. Place the walnuts in a skillet over medium heat. While keeping the walnuts moving in the skillet, toast the walnuts.
3. Step 3 Remove the walnuts from the pan, place them on a cutting board, and rough chop. Set aside. Small dice the red chilis, and set aside
4. Step 4 FINAL STEPS Preheat a grill to 450°F. Season the marinated Fullblood Wagyu bavette steak with salt and freshly ground black pepper.Place the bavette steak on the grill, and cook for 4 to 5 minutes per side or until an internal temperature of at least 120°F is reached. Remove the steak from the grill, and allow it to rest for 10 minutes before slicing.
5. Step 5 While the steak is resting, combine the arugula, chopped walnuts, onions, diced chilis, goat cheese, minced garlic, olive oil, and balsamic vinegar. Season the salad with salt and freshly ground black pepper, and toss to combine. Thinly slice the Fullblood Wagyu bavette steak on a 45 degree angle against the grain. Serve the steak with the roasted onion and walnut salad, and enjoy!
6. Ready to serve and ENJOY!

Honey Balsamic Wagyu Bavette Steak, Roasted Onion & Walnut Salad. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the It's hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life. Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper. In a saucepan saute minced garlic and thyme.

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