Beef is a perfect protein for this rich seasoning blend. Marley Kitchen One World Blend combines citrus and a little kick with a smokey undertone. Really well balanced for grilling. This used as a dry rub marinade adds a crust that gives that burnt end flavor without the burnt flavor. Zero bitterness and tons of taste.
- 1 Bavette A5 Wagyu beef steak
- 1 red onion
- 1 1/2 cups shredded cabbage
- 4 tablespoons Marley Kitchen One World Blend
- 6–8 street taco size flour tortillas
- 2/3 cup red wine vinegar
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 lime
- 1 thinly sliced jalapeño or pepper of choice (optional)
- Coat the entire bavette steak fresh out of the fridge with One World seasoning (reserving one tablespoon for slaw) and allow to sit covered at room temperature for one hour.
- While steak is marinating prep onions and slaw.
- Thinly slice red onions ( using a mandolin is helpful here) and add these to a bowl with vinegar. Set aside.
- In another bowl combine mayo, sour cream, juice from 1/2 a lime and one tablespoon One World Blend. Whisk to combine. Add shredded cabbage and mix to coat thoroughly. Set aside.
- Grill on medium high heat. Flipping four times during the cook for even doneness and crosshatch marks, cook to an internal temp of 120 for rare or 130 for medium rare. Bavette is very tender, and so rare or medium rare is the recommended finishing temperature for this cut of beef. Timing will vary for thickness of meat cuts so internal temp at the thickest part is key.
- Allow meat to rest for 15 minutes before slicing thinly into strips.
- Arrange tortillas and fill in the order of; slaw, sliced beef, pickled onions and sliced pepper ( optional). A wedge of lime is perfect for a squeeze on top before eating.