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Recipe details
Grilled Beef Denver Steak with Tomato-Spinach Brie Pappardelle
A dry-brined boneless Beef Denver steak grilled over direct high heat and served with pappardelle tossed with tomato, spinach and aged Brie. A dinner idea with ingredients and cooking steps in one place.
≈ 108 kcal/100 g · ≈ 434 kcal/serving
50 minMediumOther
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 Steak180 g · 1 boneless steak, about 1 inch thick
Kosher salt2.5 g
Dry egg-durum Pappardelle, smooth, no filling70 g
Aged Brie wheel30 g
Ripe tomato150 g
Baby spinach60 g
Olive oil10 ml
Black pepper1 g
Cookware and utensils
Gas or charcoal grill
Large pot
Large skillet
Colander
Tongs
Instant-read thermometer
Directions
01
Salt the Beef Denver Steak on all sides and place it uncovered on a plate.
Products
Beef Denver Steak — 180 g · 1 boneless steak, about 1 inch thick; Kosher salt — 2.5 g
Action
Dry-brine
Time
2 min
Temperature
Room temperature
02
Chill the salted steak uncovered for 20 minutes.
Products
Beef Denver Steak — 180 g · 1 boneless steak, about 1 inch thick
Action
Chill
Time
20 min
Temperature
Refrigerated, 40°F / 4°C
03
Boil salted water in a large pot.
Products
Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Boil
Time
8 min
Temperature
Boiling, 212°F / 100°C
04
Cook the Pappardelle until al dente and drain it.
Products
Dry egg-durum Pappardelle, smooth, no filling — 70 g
Action
Cook
Time
8 min
Temperature
Boiling, 212°F / 100°C
05
Heat the olive oil in a skillet over medium heat.
Products
Olive oil — 10 ml
Action
Heat
Time
1 min
Temperature
Medium heat
06
Cook the tomato and black pepper until the tomato softens.
Products
Ripe tomato — 150 g; Black pepper — 1 g
Action
Cook
Time
4 min
Temperature
Medium heat
07
Wilt the spinach in the tomato skillet.
Products
Baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
Medium heat
08
Toss the Pappardelle with the tomato-spinach mixture and Brie.
