Denver Steak with Chimichurri
The Denver steak is an excellent example of a lesser known cut that deserves some recognition! A great alternative to the New York Strip, this steak is full of intramuscular marbling, fat, and flavor. It is cut from the chuck roll, but is extremely tender compared to most beef that come from the shoulder. Keep reading to see how we prepare one of our favorite cuts!
Step 1: Prep the Chimichurri
Chimichurri is an uncooked herb and garlic sauce with Argentinian roots that is absolutely delicious paired with grilled meats and fish. For our homemade sauce, we like to add cilantro and chili. You’ll want to prep this sauce a few hours ahead of time to let the flavors meld together.
Step 2: Season your Beef
For all of our cuts, we recommend seasoning with salt 3-4 hours prior to cooking. This will allow your steak to slightly sweat and reabsorb the liquid on the surface, bringing salinity to the interior of the cut. In simple terms, it keeps the moisture in the steak.
Step 3: Reverse Sear
The reverse sear method works very well with American Wagyu, given its vast intramuscular marbling. It is especially useful with a thicker cut. Using this method, the steak is cooked in the oven on a low temperature for at least half an hour. The meat is then taken out the oven, patted dry, and heavily seasoned prior to searing over high heat on both sides. This creates a beautiful, evenly cooked steak with a nice crust.
Step 4: Enjoy!
After allowing the Denver to rest for 7-10 minutes, slice the cut against the grain and top with chimichurri. This dish is excellent served with roasted vegetables or an abundant salad.
American wagyu Denver Steak with Chimichurri
Ingredients
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/2 tbsp red chili flake
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 1/2 lemon juiced
- 2 cloves garlic
- 1 tsp salt
Instructions
- Mince garlic and add to small mixing bowl with salt.
- Fine chop the herbs and chili flakes then add to the bowl.
- Mix in all ingredients with a spoon (Best to make a couple hours ahead).
- Sub dry chili flake for fresh jalapeño and leave seeds in for a spicy kick. Other herbs can be used such as oregano, chervil and marjoram.
- Season heavily with salt and let sit at room temperature for 30-45 minutes
- Preheat an oven to 200°
- Place Denver in oven for 30 minutes for rare, 37 minutes med-rare and 43 minutes for medium
- Heat a skillet to med/high heat and add fat (clarified butter, oil, tallow, etc.)
- Sear all sides of the Denver for 1.5-2 minutes per side
- Allow cut to rest for 7-10 minutes before slicing against grain