Denver steak is a flavorful and juicy steak cut, similar to a flank steak (or a cross between a ribeye and New York strip). Learn how to cook or grill a Denver steak cut to perfection and top with an herbaceous red chimichurri sauce.
This post may contain affiliate links which means I may receive commissions if you choose to purchase through this link (at no extra cost to you).
If you want to learn how to cook Denver steak, a delicious steak cut that you may have never heard of, you are in the right place! Denver steak recipes are harder to find because this cut of steak is not super well known.
The Denver steak cut boasts the best of all worlds: tender like a filet mignon, richly marbled with fat like a ribeye and a bold beefy flavor like a New York strip.
These delicious steaks are surprisingly easy to cook and work well pan seared, grilled or in roast preparations. You can buy Denver steak in different grades such as choice or prime, and can also purchase Black Angus or Wagyu Denver steaks.
For the perfect well rounded family dinner, if you like green beans, be sure to check out how long to boil green beans and serve your steak with a delicious side of Instant Pot Couscous. Speaking of easy dinners, be sure to check out these Air Fryer Shake and Bake Pork Chops and Air Fryer Chuck Roast.
If you really want to get fancy with dinner, serve with a Smoked Old Fashioned cocktail!
Why this recipe works
- This easy Denver steak recipe is a delicious dinner that your whole family will love. Prepare it with the herbaceous red chimichurri or try this amazing Asian steak marinade!
- This steak pairs really well with many easy dinner side dishes such as this Best Roasted Asparagus, Mashed Potatoes, Air Fryer Diced Potatoes or Instant Pot Risotto.
- The Denver steak cut is a reasonably priced cut of beef that is tender, flavorful and easy to cook!
Ingredients to make Denver steak with red chimichurri
Denver Steak
- Denver Steak: You can purchase Denver steak online or at your local butcher. It might not be as widely available in a grocery store. A similar option would be flap steak, flank steak or skirt steak.
Red Chimichurri Marinade and Sauce
- Cilantro
- Red Fresno Hot Peppers: Available in most grocery stores in the pepper section (near the jalapenos, serranos and habaneros).
- Extra Virgin Olive Oil: I enjoy this brand of extra virgin olive oil. You can also use other neutral flavored oil that you have on hand, such as avocado oil, canola oil or grapeseed oil.
- Rice Wine Vinegar: I recommend seasoned rice wine vinegar. Marukan Seasoned Rice Vinegar and Nakano Seasoned Rice Vinegar are both good choices and are often found in the Asian or vinegar/salad dressing section of most grocery stores. Many grocery stores also carry a store brand version of rice vinegar (ex: target).
- Red Wine Vinegar: If you don’t have red wine vinegar, you can use apple cider or white vinegar.
- Garlic
- Crushed Red Pepper
- Salt and Pepper
Denver steak recipe
Denver Steak
- Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
- (Optional) Pierce steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
- Marinate steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichurri sauce. However, marinating allows for a more flavorful and tender meat.
- Coat steak with oil and sprinkle with kosher or sea salt.
- Add oil to cast iron skillet or pan and heat to medium-high. You want your pan to be hot before adding the steak.
- Place steak into pan. Do not move steak so that it has time to caramelize.
- Cooking Denver steak for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
- Remove steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
- When you slice your steak, be sure to use a sharp knife. Cut in ¼ to ½ slices based on preference.
- It is important to cut the steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
Chimichurri Marinade and Sauce
- In food processor, combine cilantro, red Fresno hot peppers, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt and pepper.
- Process until thoroughly combined.
- Reserve ⅓ portion for sauce to serve on top of finished steak or as dipping sauce.
- Marinate steak for 2 to 4 hours (if time allows). The longer you marinate the more tender and flavorful the meat will be.
Cooking Temperatures: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Flank Steal, Flap Steak and Skirt Steak: If you cannot find this exact cut, these cuts are similar substitutes. Follow same cooking instructions.
Other names for Denver steak
Denver steak is a large primal beef cut from the shoulder area (cut from the center of the under blade). The Denver steak cut is very tender with good marbling and beef flavor.
These steaks are great for high heat cooking in a cast iron or on the grill. They are also delicious as roasts for slow cooking.
The Denver steak is also known as the Denver cut, chuck under blade center steak, chuck under blade steak.
Where to buy Denver steak
It can be a little tricky to find this cut at the grocery store but you can generally find at your local butcher. If you want to purchase Denver steak online, Porter Road is an excellent choice.
Snake River Farms also has an excellent option to purchase Wagyu Denver Steak which is a higher grade cut of American Wagyu (absolutely delicious!).
Denver steak vs ribeye
Denver steak is sometimes said to be similar to a cross between a New York steak and a ribeye. It is known to be almost as tender as a filet mignon but with excellent fat marbling similar to a ribeye, chuck steak or chuck eye steak.
How to grill Denver steak
Heat grill to high.
Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
Optional: quarter turn each side halfway through cook time for grill marks.
Remove steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
FAQ and expert tips
Denver steak is generally known to be a tender cut of meat with good marbling and rich beefy flavor.
Denver steak temperature depends on how you like your steak cooked. Some general temperature guidelines are: Rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F, Well Done to 160 degrees F.
Denver steak price can vary depending on where you buy and the type. If you buy angus or Wagyu Denver steak it will be pricier than the regular Denver cut.
Looking for other great dinner recipes?
Hungry for more? Subscribe to my EMAIL NEWSLETTER and follow me on Facebook, Instagram and Pinterest for all of the latest delicious food!
You can also comment below. I LOVE hearing from you! If you loved the recipe, a 5 STAR RATING is the ultimate compliment as food is my love language!
Denver Steak (with Red Chimichurri)
Equipment
- Grill, large sauté pan or cast iron skillet
Ingredients
Denver Steak
- 4 lb Denver Steak (or Wagyu Denver Steak)
Red Chimichurri Marinade and Sauce
- 1 bunch cilantro
- 3 large red Fresno hot peppers
- 1 cup extra virgin olive oil
- ¼ cup rice wine vinegar
- ¼ cup red wine vinegar
- 6-8 garlic cloves pressed or finely minced
- 2 tablespoon crushed red pepper
- Salt and pepper to taste
Instructions
Denver Steak
- Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
- (Optional) Pierce Denver steak with a fork or knife. Pierce about every ½ inch or so to tenderize meat.
- Marinate Denver steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichurri sauce. However, marinating allows for a more flavorful and tender meat.
- Coat Denver steak with oil and sprinkle with kosher or sea salt.
- Add oil to cast iron skillet or pan and heat to medium-high. You want your pan to be hot before adding the steak.
- Place Denver steak into pan. Do not move steak so that it has time to caramelize.
- Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
- Remove Denver steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
- When you slice your steak, be sure to use a sharp knife. Cut in ¼ to ½ slices based on preference.
- It is important to cut the Denver steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
Chimichurri Marinade and Sauce
- In food processor, combine cilantro, red Fresno hot peppers, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt and pepper.
- Process until thoroughly combined.
- Reserve ⅓ portion for sauce to serve on top of finished Denver steak or as dipping sauce.
- Marinate Denver steak for 2 to 4 hours (if time allows). The longer you marinate the more tender and flavorful the meat will be.
Leave a Reply