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Recipe details
Grilled Beef Denver Steak with Tomato-Brie Pappardelle
A grilled Denver steak is rested and carved beside pappardelle tossed with cooked tomato, garlic, olive oil, and melted Brie. A dinner idea with ingredients and cooking steps in one place.
≈ 132 kcal/100 g · ≈ 446 kcal/serving
45 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Beef Denver Steak170 g
Pappardelle, dry egg durum pasta, smooth, no filling70 g
Aged Brie wheel45 g
Ripe tomato150 g
Olive oil15 ml
Garlic clove, minced1 pcs
Kosher salt1.5 g
Black pepper0.3 g
Cookware and utensils
Two-zone grill
Large pot
Colander
Small skillet
Tongs
Instant-read thermometer
Directions
01
Season the Beef Denver Steak with half the salt and the black pepper.
Products
Beef Denver Steak — 170 g; Kosher salt — 1.5 g; Black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Preheat the grill with one high-heat zone and one low-heat zone.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
High zone 450°F / 230°C; low zone 300°F / 150°C
03
Boil salted water in the large pot.
Products
No products at this step
Action
Boil
Time
8 min
Temperature
Boiling
04
Cook the dry pappardelle until just tender.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Cook
Time
9 min
Temperature
Boiling water
05
Drain the pappardelle in the colander.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
Hot
06
Warm the olive oil in the small skillet.
Products
Olive oil — 15 ml
Action
Warm
Time
1 min
Temperature
Medium heat
07
Cook the garlic in the oil.
Products
Garlic clove, minced — 1 pcs
Action
Cook
Time
30 min
Temperature
Medium heat
08
Add the diced tomato to the skillet.
Products
Ripe tomato — 150 g
Action
Add
Time
1 min
Temperature
Medium heat
09
Toss the drained pappardelle with the tomato mixture.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Ripe tomato — 150 g
Action
Toss
Time
1 min
Temperature
Warm
10
Place the steak on the high-heat grill zone.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
2 min
Temperature
450°F / 230°C
11
Move the steak to the low-heat grill zone.
Products
Beef Denver Steak — 170 g
Action
Grill
Time
7 min
Temperature
300°F / 150°C
12
Heat the steak until its center reaches 145°F / 63°C.
Products
Beef Denver Steak — 170 g
Action
Heat
Time
1 min
Temperature
145°F / 63°C internal temperature
13
Rest the steak before carving.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
5 min
Temperature
Warm
14
Melt the Brie over the hot pappardelle.
Products
Aged Brie wheel — 45 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Melt
Time
2 min
Temperature
Hot pasta
15
Carve the rested steak into slices.
Products
Beef Denver Steak — 170 g
Action
Carve
Time
2 min
Temperature
Warm
16
Serve the carved steak beside the tomato-Brie pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Aged Brie wheel — 45 g; Ripe tomato — 150 g
Action
Serve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available