Denver Steak (with Red Chimichurri)

Steps

1. 1Denver Steak
2. 2Allow your steaks to sit at room temperature for about 30 minutes prior to cooking. While not required, it allows the meat to cook more evenly.
3. 3(Optional) Pierce Denver steak with a fork or knife. Pierce about every 1/2 inch or so to tenderize meat.
4. 4Marinate Denver steak in chimichurri for up to 4 hours. If you do not have time to marinate, you can serve with the chimichurri sauce. However, marinating allows for a more flavorful and tender meat.
5. 5Coat Denver steak with oil and sprinkle with kosher or sea salt.
6. 6Add oil to cast iron skillet or pan and heat to medium-high. You want your pan to be hot before adding the steak.
7. 7Place Denver steak into pan. Do not move steak so that it has time to caramelize.
8. 8Cook for approximately 3 minutes on each side or until steak reaches your desired cook. See notes for cooking temperatures.
9. 9Remove Denver steak from pan and place on a plate to rest for 5 minutes. Place a piece of foil lightly over the top to retain heat while resting.
10. 10When you slice your steak, be sure to use a sharp knife. Cut in 1/4 to 1/2 slices based on preference.
11. 11It is important to cut the Denver steak against the grain for a more tender bite. The grain refers to the muscle fibers in the meat. Look for muscle fibers and cut in the opposite direction. Cutting these muscle fibers helps make the meat more tender vs chewy or tough.
12. 12Chimichurri Marinade and Sauce
13. 13In food processor, combine cilantro, red Fresno hot peppers, olive oil, rice wine vinegar, red wine vinegar, pressed garlic, crushed red pepper, salt and pepper.
14. 14Process until thoroughly combined.
15. 15Reserve 1/3 portion for sauce to serve on top of finished Denver steak or as dipping sauce.
16. 16Marinate Denver steak for 2 to 4 hours (if time allows). The longer you marinate the more tender and flavorful the meat will be.