Salads · Finnish

Beef Denver Steak, corn salad and chimichurri

Name: Beef Denver Steak, corn salad and chimichurri
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 pkt Tamminen Beef Denver Steak 700 g; salt; black pepper; 1 bunch of flat-leaf parsley, finely chopped; 1 bunch of cilantro, finely chopped; 1 red onion 100 g; 3 garlic cloves; 0.5 dl lime juice; 0.5 dl olive oil; 1 tbsp red wine vinegar; 1 tsp sugar; 0.25 tsp salt; 0.25 tsp black pepper; 1 bell pepper 150 g; 1 zucchini 250 g; 1 pre-cooked corn on the cob 200 g; 1 ps radishes 125 g; 2 tbsp sesame seeds; 1 tbsp toasted sesame oil; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 bunches of fresh cilantro

Juicy beef Denver Steak tastes delicious with corn salad and chimichurri sauce. This combination takes you on a culinary journey to America. Recipe by: Tamminen

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Naudan Denver Steak, maissisalaatti ja chimichurri

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Take the beef Denver Steak out to room temperature about an hour before cooking.
2
Finely chop the flat-leaf parsley and cilantro with a knife. Dice the peeled red onion and peeled garlic cloves. Transfer the chopped herbs and diced onions to a bowl, and add the lime juice, olive oil, and red wine vinegar. Blend all the ingredients into a smooth mixture using an immersion blender, for example, and season with sugar, salt, and black pepper. Place the chimichurri sauce in the refrigerator to marinate for about 30 minutes before serving.
3
Grill the meat on a grill over high heat for 3–4 minutes per side. Continue cooking over lower heat for about 30 minutes, turning the steak gently during cooking. You can check the desired level of doneness using a meat thermometer. Season the beef Denver Steak with salt and black pepper after cooking, and wrap the steak loosely in foil to rest for about 10 minutes.
4
Grill the corn on the cob on a hot grill for about 3 minutes until it has a beautiful charred surface. Let the corn cool for a moment and cut the kernels off into strips.
5
Halve the bell pepper and remove the seeds. Rinse the zucchini, bell pepper halves, and radishes under running water and dry them by pressing lightly with a paper towel. Slice the zucchini, bell pepper halves, and radishes into thin slices and place them in a bowl with the corn pieces. Add the sesame seeds and sesame oil, tossing gently, and season with a pinch of salt and black pepper. Garnish the corn salad with cilantro.
6
Slice the Denver Steak into thin slices and arrange them on serving plates. Add the corn salad to the portions and finish with the chimichurri sauce.