From the Renzi Kitchen

Char-Grilled Denver Steak with Romesco Sauce and Duck Fat Yukon Fritz


#12546  -  4 ea Indian Ridge Denver Steaks
#92274  -  Kosher Salt
#68258  -  Black Pepper
Romesco Sauce
#88429  -  2 ea Red Bell Peppers, seeded large dice
#88823  -  1 ea Shallot, peeled, large dice
#88121  -  3 cloves Garlic
#10771  -  ¼ cup Hazelnuts
#30173  -  ½ c Extra Virgin Olive Oil
#88386  -  1# Yukon Gold Potatoes, cut into wedges
#53117  -  3# Duck Fat
#92274  -  Kosher salt, to taste



Char-Grilled Indian Ridge Denver Steak - Lightly salt and pepper both sides of the Denver steak. Place on a hot grill and cook 4 to 5 minutes on each side or to a desired temperature.

Romesco Sauce – Pre-heat conventional oven to 400°F. In a mixing bowl toss red peppers, shallots, garlic, salt and pepper with 2 tablespoons of olive, and place on a roasting tray. Roast vegetables until color has deepened and lightly browned. In a food processor, place toasted hazelnuts and roughly chop. Add the roasted vegetables and sherry vinegar. Roughly chop and emulsify with ½ cup of extra virgin olive oil. Adjust the seasoning with salt and pepper.

Duck Fat Yukon Fritz - Heat the duck fat in a pot or small fryer up to 350°F. Cook for 10 minutes remove and place on a rack or paper towel and allow excess fat to drain. Season with salt.

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Recipe sourced from Indian Ridge Provisions