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Sweet & Fiery Denver Steak
RecipeBeef Cuts
Sweet & Fiery Denver Steak
Yield: Makes 24 servings
Cherry Pico de Gallo: 
Combine cherries, onions, cilantro, jalapeño, as desired, sugar and lime juice; season with salt and pepper. 

                                                       Yield: 6 cups *
Defrosted, pitted, drained and diced frozen sweet cherries*1 quart
Roughly chopped cilantro2 cups
Diced white onions2 cups
Minced jalapeño pepper1/3 to 1/2 cup
Sugar3 tablespoons
Fresh lime juice2 tablespoons
Salt and pepperAs needed
Chipotle Barbecue Sauce: 
Bring barbecue sauce and chipotles to a simmer over medium heat in saucepan, whisking frequently. Keep warm or reheat to order. 

                                              Yield: about 6 cups
Barbecue sauce6 cups
Chipotles in adobo, puréed with their sauce1/2 cup
Per Order: Season 1 steak with salt and pepper; grill to medium rare or desired doneness. Carve into slices; fan onto plate. Toss 1 cup onions in cornstarch to coat lightly. Deep fry until crisp and golden; drain on paper towels. Toss with 1 Tbsp green onions and season with salt; mound alongside steak. Scatter 1/4 cup Cherry Pico de Gallo over steak and garnish with 1 grilled lime half; serve 1/4 cup Chipotle Barbecue Sauce on the side.
Beef Chuck, Under Blade, Center Cut Steaks (Denver Cut steak), 6 to 8-ounce portions, cut 1 inch thick (IMPS/NAMP 1116G)*24 each
Salt and pepperAs needed
Onions, cut into paper-thin rings24 cups
CornstarchAs needed
Vegetable oilAs needed
Julienned green onions, white and light green parts 1-1/2 cups
Lime halves, grilled24 each

*  Cherry Pico de Gallo is best made same day as service.

*  Pitted and diced fresh sweet cherries may be substituted for frozen cherries.

*  Top Sirloin Butt Steaks, Semi Center-Cut (IMPS/NAMP 1184A) may be substituted for Denver Cut steaks.

Nutrition information per serving: 691 calories; 37 g fat (12 g saturated fat; 11 g monounsaturated fat); 122 mg cholesterol; 903 mg sodium; 53 g carbohydrate; 4.1 g fiber; 38 g protein; 12.1 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 4.0 mg iron; 42.0 mcg selenium; 12.4 mg zinc; 120.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
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