Perfect Pairings for Margaret River Bavette BMS 6–7 Steak
Make Every Bite Better
The Margaret River Bavette BMS 6–7 steak is a standout cut that combines intense flavor with tender texture. With its fine marbling, rich beefiness, and melt-in-your-mouth feel, this cut doesn’t need much help—but the right pairings can take your meal from great to unforgettable. Whether you’re hosting a dinner party or enjoying a quiet meal at home, matching the Bavette with the right sides, sauces, and drinks can enhance its natural flavors and create a well-rounded, satisfying dining experience.
Why Bavette BMS 6–7 Deserves Thoughtful Pairing
Balanced Marbling, Bold Flavor
The Bavette comes from the lower sirloin, offering a rich beef taste and soft bite when cooked properly. The BMS 6–7 marbling level means it’s juicy, buttery, and full of flavor, which opens the door to a wide range of pairings—from fresh and vibrant to deep and earthy.
The Margaret River Bavette BMS 6–7 steak shines best when the accompaniments don’t overpower but instead elevate what’s already there.
Best Side Dishes to Serve
Roasted Garlic Mashed Potatoes
Creamy, smooth mashed potatoes with roasted garlic offer just the right amount of richness to match the marbled steak. The flavors blend effortlessly, making every bite more comforting.
Grilled Asparagus with Lemon Zest
A light, bright veggie like asparagus adds freshness and color to the plate. The citrus finish cuts through the steak’s fattiness and refreshes your palate with every bite.
Crispy Parmesan Brussels Sprouts
Roasted until golden and crisp, Brussels sprouts bring a nutty crunch that complements the soft texture of the steak. Add shaved parmesan for extra depth.
Creamed Spinach
For a steakhouse feel at home, creamed spinach is a reliable favorite. The mild bitterness of the spinach and the creamy sauce balance the meat’s richness.
Sauces That Elevate
Classic Chimichurri
This Argentine sauce—made with parsley, garlic, olive oil, vinegar, and chili flakes—brings herby brightness to every bite. It enhances the savory notes of the Margaret River Bavette BMS 6–7 steak without masking them.
Red Wine Reduction
A silky sauce made from red wine, beef stock, and shallots adds elegance and complexity to your meal. The acidity balances the steak’s fat content, allowing the natural flavor to shine.
Black Pepper Sauce
This creamy, peppery sauce brings gentle heat and creaminess to the plate. It’s ideal if you like a more indulgent steak experience.
Wine and Drink Pairings
Red Wine: Cabernet Sauvignon
The bold, dry tannins of a Cabernet Sauvignon pair beautifully with Bavette’s richness. The wine’s structure complements the marbling without overwhelming the palate.
Malbec or Shiraz
If you prefer something fruitier or spicier, Malbec and Shiraz offer excellent pairing options. Their dark fruit profiles and medium tannins work well with the steak’s savory depth.
Bourbon or Dark Beer
For something different, a smooth bourbon or rich porter can match the caramelized crust and umami flavors of a well-seared Bavette.
Tips for Plating and Serving
Slice the steak thinly against the grain for the most tender bite. Arrange it neatly on a warm plate, and surround it with small portions of two to three sides max. Keep the focus on the meat, but let your pairings add contrast in texture and flavor.
Garnish with a sprig of rosemary or a drizzle of sauce for a restaurant-quality look at home.
Make the Most of Every Meal
Pairing isn’t just about flavor—it’s about experience. When you serve Bavette with intention, you create a meal that feels elevated yet approachable. Whether you’re going classic or modern, the right components turn a simple steak dinner into something truly special.
To ensure the best results, always start with premium beef. Wagyuwala offers the Margaret River Bavette BMS 6–7 steak, expertly cut and marbled for flavor and tenderness. Explore their full selection of Wagyu cuts and upgrade your next dinner at Wagyuwala.
