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Generating an image for this exact recipe… Charcoal-Grilled Beef Denver Steak with Spinach and Brie Pappardelle

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Recipe details

Charcoal-Grilled Beef Denver Steak with Spinach and Brie Pappardelle

Name: Charcoal-Grilled Beef Denver Steak with Spinach and Brie Pappardelle
Total time: 45 min
Yield: 1
Cuisine: Fusion
Ingredients: 170 g Beef Denver Steak; 100 g Pappardelle, dry egg durum pasta, smooth, no filling; 55 g Aged Brie wheel; 50 g Large egg; 60 g Baby spinach; 15 ml Olive oil; 0.5 g Smoked paprika; 1.5 g Kosher salt

EN RU

A charcoal-grilled Denver steak is sliced and served with wilted spinach and pappardelle coated in Brie and egg. A dinner idea with ingredients and cooking steps in one place.

≈ 169 kcal/100 g · ≈ 499 kcal/serving

45 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Beef Denver Steak170 g
Pappardelle, dry egg durum pasta, smooth, no filling100 g
Aged Brie wheel55 g
Large egg50 g
Baby spinach60 g
Olive oil15 ml
Smoked paprika0.5 g
Kosher salt1.5 g

Cookware and utensils

Charcoal grill with lid
Large pot
Colander
Heatproof bowl
Tongs
Instant-read thermometer
Cutting board

Directions

01
Light the charcoal and arrange it for a two-zone fire.
Products
No products at this step
Action
Light charcoal
Time
15 min
Temperature
High heat, about 450°F / 232°C
02
Boil the dry pappardelle in salted water until al dente.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 100 g; Kosher salt — 1.5 g
Action
Cook pasta
Time
9 min
Temperature
Boiling water
03
Drain the pappardelle and reserve ¼ cup of pasta water.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 100 g
Action
Drain pasta
Time
1 min
Temperature
Hot
04
Whisk the egg with the smoked paprika in a heatproof bowl.
Products
Large egg — 50 g; Smoked paprika — 0.5 g
Action
Whisk egg
Time
1 min
Temperature
Room temperature
05
Toss the hot pappardelle with the Brie in the bowl.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 100 g; Aged Brie wheel — 55 g
Action
Combine pasta
Time
2 min
Temperature
Hot pasta
06
Stir the egg mixture and reserved pasta water into the pappardelle.
Products
Large egg — 50 g; Pappardelle, dry egg durum pasta, smooth, no filling — 100 g
Action
Finish pasta
Time
1 min
Temperature
Hot pasta
07
Rub the steak with olive oil, salt, and smoked paprika.
Products
Beef Denver Steak — 170 g; Olive oil — 15 ml; Kosher salt — 1.5 g; Smoked paprika — 0.5 g
Action
Season steak
Time
2 min
Temperature
Room temperature
08
Grill the steak over the hot charcoal for 4 minutes on the first side.
Products
Beef Denver Steak — 170 g
Action
Grill first side
Time
4 min
Temperature
450°F / 232°C grill
09
Turn the steak and grill it for 3 minutes on the second side.
Products
Beef Denver Steak — 170 g
Action
Grill second side
Time
3 min
Temperature
450°F / 232°C grill; final internal temperature 145°F / 63°C
10
Move the steak to the cool side of the grill and cover the grill.
Products
Beef Denver Steak — 170 g
Action
Finish steak
Time
3 min
Temperature
Covered grill, about 325°F / 163°C
11
Rest the steak for 5 minutes on a cutting board.
Products
Beef Denver Steak — 170 g
Action
Rest steak
Time
5 min
Temperature
Warm
12
Wilt the spinach in the residual heat of the covered grill pan or a heatproof grill-safe vessel.
Products
Baby spinach — 60 g
Action
Wilt spinach
Time
2 min
Temperature
Medium residual heat
13
Carve the rested steak into thick slices and serve it with the spinach and pappardelle.
Products
Beef Denver Steak — 170 g; Baby spinach — 60 g; Pappardelle, dry egg durum pasta, smooth, no filling — 100 g; Aged Brie wheel — 55 g; Large egg — 50 g
Action
Serve dinner
Time
1 min
Temperature
Warm

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