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denver steak recipe sliced on a plate with chimichurri
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Denver Steak (with Red Chimichurri)

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.
Course dinner
Cuisine American, brazilian, French
Prep Time 5 minutes
Cook Time 6 minutes
Additional marinate time will vary. 2 hours
Total Time 2 hours 11 minutes
Servings 4 people
Calories 1438kcal
Author Aubrey
Cost $10

Equipment

  • Grill, large sauté pan or cast iron skillet

Ingredients

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.

Notes

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.  
Grilled Denver Steak: Heat grill to high. Cook for approximately the same cook times as indicated in recipe. Optional: quarter turn each side halfway through cook time for grill marks.
Flank Steal, Flap Steak and Skirt Steak: If you cannot find Denver steak, these cuts are similar substitutes. Follow same cooking instructions.

Nutrition

Calories: 1438kcal | Carbohydrates: 2g | Protein: 92g | Fat: 119g | Saturated Fat: 36g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 70g | Cholesterol: 277mg | Sodium: 305mg | Potassium: 1311mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1389IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 9mg