DENVER WITH BLUE CHEESE SAUCE
Serves five to six
- 1 EMH beef denver
sauce:
- 200 ml heavy cream
- 80 g Gorgonzola (or another creamy blue cheese)
- a small bunch of flat-leaf parsley
- freshly ground white pepper
- salt
- lemon juice
for serving:
- 400 g broccolini
Rub the meat with olive oil and grill over coals for about 15 minutes per side until the internal temperature reaches 55°C. Season both sides with salt and pepper. Transfer to a platter, cover with foil and let rest for 15-20 minutes.
Meanwhile, heat the cream in a small saucepan until it thickens, then remove from heat. Add the cheese and stir until melted. Season with salt, pepper and lemon juice. Finely chop the parsley and add to the sauce. Blanch the broccolini in boiling salted water for 3-4 minutes, drain and drizzle with a little oil. Slice the meat, serve with the sauce and broccolini.
ASIAN-STYLE DENVER
Serves three
- 5 EMH beef denver steaks
marinade:
- 3 garlic cloves
- a thumb-sized piece of ginger
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp chilli flakes
- juice of half a lime
- 1 tbsp gochujang paste
- a dash of toasted sesame oil
Peel the garlic cloves and grate together with the ginger. Mix in a bowl with the rest of the marinade ingredients and squeeze in the lime juice. Add the meat to the marinade, making sure everything is thoroughly coated. Refrigerate overnight to marinate. Remove the meat from the fridge at least 30 minutes before cooking. Wipe off most of the marinade with kitchen paper, thread the steaks onto skewers and cook on a grill or grill pan for 2 minutes per side.
Serve with a fresh salad or kimchi.
TORTILLAS WITH GRILLED BEEF AND CORN SALSA
Serves four
- 1 EMH beef denver steak
- juice of 1 lime
- 2 garlic cloves
- juice of 2 oranges
- 1.5 tsp ground cumin
- 2 tsp chipotle sauce
- 2 tsp brown sugar
- a small bunch of coriander
- salt
- freshly ground black pepper
- 2 tbsp rapeseed oil
corn salsa:
- 3 ears of corn
- 2 medium tomatoes
- 2-3 avocados
- 1 small red onion
- 1 red chilli
- lime juice
- salt
- coriander
- corn tortillas, for serving
For the salsa, boil the corn in salted water until tender (about 5 minutes). Brush with oil and grill briefly on all sides until lightly golden. Cut the kernels off the cobs with a knife. Peel the onion and finely chop together with the chilli. Dice the avocado and tomato into small cubes and chop the coriander. Combine everything in a bowl and season with lime juice and salt.
Peel the garlic and squeeze the citrus juice. Place all the ingredients into a food processor or blender and blitz until smooth. Add the meat to the marinade and leave to marinate overnight.
Remove the meat from the fridge at least 30 minutes before cooking. Cook until the internal temperature reaches 55°C. Transfer to a platter, cover with foil and let rest for 10-15 minutes. Slice thinly and serve inside corn tortillas with the salsa.
