Smokey Honey Habanero Denver Cut Steak with Fresh Pico de Gallo
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Category
Grill
Cuisine
American
Author:
Chef Jody Brunori
In this episode of Cooking with the Vander Farmers, we’re firing up the cast-iron for a perfectly seared Denver Cut steak coated in a smokey honey habanero rub that brings the heat and the sweet! To balance out the bold flavors, we’re topping it off with a fresh, zesty Pico de Gallo. The ultimate pairing for a juicy, flavorful steak.
Ingredients
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American Wagyu Denver Steak
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Salt
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Pepper
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Honey Granules
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Habanero Powder
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Smoked Paprika
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Olive Oil
Pico de Gallo
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2 Jalapeno-small diced and no seeds
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1 Tomato-diced
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½ Red Onion-diced
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Cilantro to taste-diced
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½ Lime-juiced
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Salt-to taste
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Pepper-to taste
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Optional: Garlic, chipotle, hot peppers
Directions
Denver Steak and Rub
Let the Denver steak sit out and come to room temperature for about an hour.
Mix all the spices together and rub generously on the steak.
Pre-heat a cast iron skillet to medium-high heat and add olive oil.
Place steak in skillet and sear it from 1 minute on each side.
Lower the heat and sear 4-5 minutes on each side until you reach your desired internal temperature, flipping the steak occasionally.
Take the steak out of the skillet and let it rest on a cutting board or cooling rack for 10-15 minutes to capture the best flavor.
Pico de Gallo
Mix all ingredients together.
Place on top of the Denver steak.
Eat and Enjoy!
Recipe Video
Recipe Note
The Denver steak is from the Sirloin.
Letting the steak come to room temperature allows the meat to relax and distribute the flavors more evenly.
Denver steak is very versatile. It is delicious in tacos, with sauces, rubs, surf and turf, sandwhiches and more.