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Thursday, May 26, 2016

Budget Cuts - Denver Steak + Marinade

So what if I have steak on the brain? It's nearly summer and grilling season is here. Though I try not to eat too much Red Meat, I can't deny that it's a treat now and again, and I am always looking for flavorful cuts that won't break the bank (though a nice Ribeye will always have my heart). Today's PSA is about a not-so-well-known budget cut of Steak I've just discovered, thanks to the good people at Fresh Direct

Say hello to the Denver Cut:




Denver Cut Steak in a foolproof marinade, Photo: NK 

A little chewy, a nice amount of fat but not grissly, and very flavorful - not unlike Hanger Steak. 

If you can't find it, some other cost-effective favorites include the aforementioned Hanger or less ubiquitous Edge of Eye - the former is tougher than the latter but also super tasty.

Now that you've got that all down pat, time to cook! Below you'll find a great marinade that we tried. Reserve half of it to make a dressing for your veggie accompaniments. The more you marinate, the better it will be. Overnight is ideal. Here's a pic of the delicious result.  Happy Memorial Day and have fun grilling! 

Denver Cut Steak Marinade with Caper Vinaigrette Sauce for Serving
Makes enough for 2 8-Ounce Steaks
Recipe from Fine Cooking

Ingredients: 
3 Tablespoons Red Wine Vinegar
1/2 Cup Olive Oil
2 Garlic Cloves, minced 
1/2 teaspoon Anchovy Paste 
1 Tablespoon Dijon Mustard 
(+ 2 8-Ounce Denver Cut Steaks)
(+ optional Salad and/or Vegetable side dish as you wish) 

2 Tablespoon Capers
1 Tablespoon Minced Italian Parsley  


Method: 

Combine the first five ingredients and mix well. In a glass dish or tupperware, pour all but a quarter cup of the marinade over the Steaks and refrigerate for 2 hours to 24 hours (hint: 24 hours is better!).

When ready to cook, allow excess marinade to drip off Steaks and prepare them on the grill, stovetop or to your liking. When ready to serve, take the reserved 1/4 cup Marinade and add Capers and Parsley. Stir. Drizzle over steaks and any accompanying salad or vegetable for serving. Enjoy! 

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