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Recipe details
Smoked-Salt Grilled Beef Denver Steak with Brie Pappardelle and Spinach
Grilled Denver steak seasoned with smoked salt is sliced and served beside glossy Brie-and-egg-yolk pappardelle and wilted spinach. A dinner idea with ingredients and cooking steps in one place.
≈ 173 kcal/100 g · ≈ 429 kcal/serving
35 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 wheel35 g
Large egg yolk1 large egg
Baby spinach60 g
Olive oil15 ml
Smoked salt3 g
Black pepper0.5 g
Cookware and utensils
Gas or charcoal grill
Large pot
Large skillet
Tongs
Instant-read thermometer
Colander
Directions
01
Bring a large pot of salted water to a boil.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Boil
Time
8 min
Temperature
Boiling water / 212°F (100°C)
02
Season the Beef Denver Steak on both sides with smoked salt and black pepper.
Products
Beef Denver Steak — 170 g; Smoked salt — 3 g; Black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
03
Brush the steak with olive oil.
Products
Beef Denver Steak — 170 g; Olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
04
Grill the steak over high heat until the first side is deeply browned.
Products
Beef Denver Steak — 170 g
Action
Grill
Time
4 min
Temperature
High grill heat / about 450°F (230°C)
05
Turn the steak and grill the second side until the center reaches 130–135°F (54–57°C).
Products
Beef Denver Steak — 170 g
Action
Cook
Time
4 min
Temperature
Final safe target: 145°F (63°C) with a 3-minute rest; 130–135°F (54–57°C) before resting
06
Transfer the steak to a plate and rest it for 3 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
3 min
Temperature
Warm, off the grill
07
Boil the pappardelle until tender
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Boil
Time
4 min
Temperature
Boiling water / 212°F (100°C)
08
drain it while reserving 1/4 cup of pasta water
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Boil
Time
4 min
Temperature
Boiling water / 212°F (100°C)
09
Wilt the spinach in the skillet with the remaining olive oil.
Products
Baby spinach — 60 g; Olive oil — 15 ml
Action
Wilt
Time
2 min
Temperature
Medium heat / about 350°F (175°C)
10
Toss the hot pappardelle with the spinach, Brie, egg yolk, and enough reserved pasta water to make a glossy sauce.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Baby spinach — 60 g; Aged Brie wheel — 35 g; Large egg yolk — 1 large egg
Action
Toss
Time
2 min
Temperature
Residual heat; sauce should reach 160°F (71°C)
11
Carve the rested steak across the grain and place it beside the pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Carve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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