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
#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.
Recipe sourced from Indian Ridge Provisions