I’ve been hearing a lot about Denver Steaks recently. A cousin of a chuck eye steak, I had heard you could get the same great steak flavor with a Denver Steak as with a more expensive cut like a New York Strip or a Sirloin, but without the high cost. A week ago I saw Denver Steaks in the local market. They looked good; they were reasonable priced (4 small steaks for about $7) so I picked them up. If these steaks stood up to the “cook ‘em rare” challenge, I could easily be a convert.
But they didn’t. I let the meat reach room temperature; applied lots of kosher salt, and then pan seared them at a high temperature until medium rare. They were tough as a pair of Red Wing hunting boots, but they did have a nice flavor.
So fellow chefs, if you buy Denver Steaks (though I haven’t tried this recipe yet), I would prepare them like a London Broil. Marinate them in a little red wine, some olive oil, some minced garlic and maybe a splash of soy sauce. Now they can be cooked on a grill, and when thinly sliced, they will be very tasty, and reasonably tender. At about $5 a pound, they can help balance a tight food allowance. Just don’t cook them like you would a New York strip.
Marinated Denver Steaks
1 to 1-1/2 pounds Denver Steaks
1/3-cup olive oil
2 minced garlic cloves
1-cup merlot
1 Tbs. Soy Sauce
Marinate all day, then remove from refrigerator an hour before cooking. Grill (or pan sear) over high heat. Slice thinly and allow the meat to rest 10 minutes before serving.