Denver Steak with Sauce Vierge
2
servings10
minutes10
minutesThe Denver steak comes from the shoulder (chuck) part of the cow. It is very well marbled and flavorful. For maximum tenderness it needs to be sliced against the grain when eating it. It is easy to cook either by grilling or pan searing on the stove and finishing it in the oven. Any way you cook it, a nice sear on the outside really enhances the flavor. It’s best not to cook this meat to more than medium (140°).
The Sauce Vierge sounds fancy but it is as simple as it gets. It was made famous in the 1970’s by French chef Michel Guerard as a part of the lighter Cuisine Minceur movement. It means “virgin sauce” in reference to the virgin olive oil that is used in it, and it has quite an elegant taste if you use great raw ingredients. The sauce (or salsa really) is great on salads, grilled veggies, chicken, or fish as well.
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Ingredients
- For the Steak
2 Denver Steaks, 6-8 oz. each
Salt & Fresh Ground Pepper
Olive Oil
- For the Sauce
10 oz. fresh tomatoes (about 2 romas or anything else ripe and flavorful), small chop
2 T. Champagne vinegar (Omed chardonnay vinegar is nice in this)
2 t. finely minced shallots
.25 c. EVOO
Minced Italian parsley, to taste
Fresh lemon juice, to taste (just a bit)-you may not need this if your vinegar is very tart
Maldon sea salt, to taste
Directions
- For the Sauce
- Assemble the sauce ingredients and allow it to sit at room temp for at least an hour if you can to allow flavors to meld.
- For the Steaks
- Allow steaks to come to room temp.
- Rub with a bit of oil and season with salt and pepper.
- Sear on a hot grill on both sides and continue cooking until meat reaches 5-10° less than you ultimately want, allowing for the carry over cooking that will occur.
- Remove the steaks and allow them to rest 5-10 minutes before serving and/or slicing. Top with the sauce and serve.
