Denver Steak

Denver Steak

Regular price $ 7.95 Sale

A Denver steak, or Denver cut, is a cut of beef taken from the chuck or shoulder area of beef cattle. A Denver steak comes from the area underneath the blades of the short ribs and is sometimes called an underblade steak. Denver steaks are typically about 3/4-inch thick with rich fat marbling.

Denver steak was created as part of a trend to develop more diverse cuts of beef for restaurants and consumers. The steak has a lot of flavor from the dense marbling and is more tender than other cuts from the chuck area. Denver steak is more commonly found in restaurants than in supermarkets. Restaurant chefs use a combination of seasoning and braising techniques to develop the flavor of the Denver cut fully.

Grass fed
Pesticide/Herbicide/Fungicide/Chemical Fertilizer-Free Grazing
Chemical Medicine Free – No Antibiotics, No Hormones, No Vaccines
Kind Treatment of Animals/Animal Friendly
Sustainable Land and Soil Management
Non-GMO
Old World Production Methods
Fair Made
Biblical-Based Processing Methods
Quality and Safety for Finished Products

 

Grilled Soy-Tamarind Denver Steaks

Yield: 6 servings

Active Time: 30 MIN

Total Time: 4 1/2 HRS

 

Ingredients

 

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons tamarind chutney or puree
  • 2 tablespoons honey
  • 1 tablespoon finely grated ginger
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chile garlic sauce
  • 2 teaspoons Asian sesame oil
  • Salt
  • freshly ground pepper
  • Four 8-ounce boneless Denver steaks, about 1 1/2-inches thick
  • Vegetable oil for brushing

 

Preparation

 

In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile sauce and sesame oil. Season with salt and pepper and gently shake to combine. Add the steaks and seal, pressing out any air. Let sit at room temperature for 1 hour or refrigerate for four hours or up to overnight.

 

Light a grill and oil the grates. Drain the meat, reserving the marinade and add to the grill. Cook uncovered over high heat, turning and brushing with the marinade until brown and crusty in spots and nicely glazed, about 20 minutes or until an instant read thermometer inserted into the thickest part registers 140°. Transfer to a cutting board, let sit for 5 minutes then thinly slice across the grain.