“How dare you not make this before?!”
Actually I had, only without the marinade. A few months ago, I bought denver steaks and simply grilled them with some salt and pepper. She didn’t like it. Honestly, neither did I. The steak was dry and slightly tough even though it was still pink in the center and didn’t appear over cooked.
So when Hannah, the adorable blue eyed blond hair extremely knowledgeable gal at Dundore and Heister, recommended denver steak saying it was her favorite, I didn’t have the heart tell we’d already tried it and didn’t like it.
Maybe marinating it will make a difference I thought and decided to give the denver cut a second chance. Yet, I only had two hours before dinner and wasn’t sure if it would really make a difference. Truth be told, I’d gotten kind of lazy about recipes and forethought when it came to cooking lately.
I whipped up a quick combination of vinegar, fish sauce (a new favorite ingredient), oil and herbs de provence. Wow, delicious doesn’t do it justice! The difference was night and day. Every morsel burst with flavor and tender juicy goodness. So this experiment taught me, it’s all about the marinade. A little extra planning goes a long way!
Wondering what denver steak is? Check it out here. Denver steak is much more reasonably priced then many other cuts of beef and once marinaded just as juicy and tasty. To die for, really. No sh*t!
(By the way my daughter doesn’t swear much so this really was an authentic affirmation of it’s deliciousness
Marinated Denver Steak
2 tablespoons balsamic vinegar
4 tablespoons grapeseed oil
1 tablespoon fish sauce
1 clove garlic minced
1 1/2 teaspoons herbs de provence
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground pepper
2 grass fed denver steaks about half pound each
Place marinade in a large re-sealable bag. Add steaks and marinate for 2-4 hours. Discard marinade and grill steaks at 400 for 10-15 minutes testing for doneness. Allow steak to sit for 10 minutes before cutting.