Where's the Beef? In This Denver Steak Recipe

Our cover story this week, "A Cut Above," is devoted to the Denver steak, a cut promoted as an inexpensive way to enjoy beef that's never quite caught on. But it might, if you try this fast, easy recipe from the National Cattlemen’s Beef Association. It takes about 25 minutes...

By Kyle Wagner

November 25, 2015

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Our cover story this week, "A Cut Above," is devoted to the Denver steak, a cut promoted as an inexpensive way to enjoy beef that's never quite caught on. But it might, if you try this fast, easy recipe from the National Cattlemen’s Beef Association. It takes about 25 minutes from start to finish, and nicely shows off the tender and flavorful Denver steak. Be sure not to overcook it!

Cumin-Rubbed Denver Steak With Avocado Salsa Verde

Ingredients
1 pound Denver steaks, cut 1 inch thick
2 teaspoons ground cumin
1 teaspoon garlic-pepper seasoning
1/2 cup tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro
8 small corn tortillas (6 to 7 inches in diameter)
Salt
Toppings: Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges

Directions
Combine cumin and garlic-pepper seasoning; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Meanwhile, combine salsa, avocado and cilantro in a small bowl. Slice steaks; season with salt as desired. Top tortillas with equal amounts of beef and avocado salsa. Garnish with toppings as desired. Serves four.

Kyle Wagner

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