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Recipe details
Grilled Beef Denver Steak with Spinach-Brie Pappardelle
A grilled Beef Denver Steak, dry-brined and cooked over high heat, served with pappardelle tossed with wilted spinach, lemon juice and melted Brie. An easy dinner recipe with step-by-step instructions.
≈ 164 kcal/100 g · ≈ 431 kcal/serving
40 minEasyOther
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
Baby spinach60 g
Olive oil15 ml
Kosher salt3 g
Black pepper0.3 g
Lemon juice15 ml
Cookware and utensils
Charcoal or gas grill
Large pot
Colander
Small skillet
Tongs
Instant-read thermometer
Directions
01
Rub the Beef Denver Steak with half the salt.
Products
Beef Denver Steak — 170 g; Kosher salt — 3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Rest the salted steak uncovered for 15 minutes.
Products
Beef Denver Steak — 170 g
Action
Dry-brine
Time
15 min
Temperature
Room temperature
03
Preheat the grill to high heat.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
500°F / 260°C
04
Boil salted water in the large pot.
Products
No products at this step
Action
Boil
Time
8 min
Temperature
Boiling
05
Cook the dry pappardelle until al dente.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Cook
Time
9 min
Temperature
Boiling water
06
Drain the pappardelle in the colander.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
Hot
07
Heat the olive oil in the small skillet.
Products
Olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
Medium heat
08
Wilt the baby spinach in the oil.
Products
Baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
Medium heat
09
Add the remaining salt and black pepper to the spinach.
Products
Kosher salt — 3 g; Black pepper — 0.3 g; Baby spinach — 60 g
Action
Season
Time
1 min
Temperature
Medium heat
10
Toss the pappardelle with the spinach and lemon juice.
Products
Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Baby spinach — 60 g; Lemon juice — 15 ml
Action
Toss
Time
1 min
Temperature
Warm
11
Place the steak on the high-heat grill.
Products
Beef Denver Steak — 170 g
Action
Grill
Time
4 min
Temperature
500°F / 260°C
12
Turn the steak with tongs.
Products
Beef Denver Steak — 170 g
Action
Turn
Time
1 min
Temperature
500°F / 260°C
13
Heat the steak until its center reaches 145°F / 63°C.
Products
Beef Denver Steak — 170 g
Action
Heat
Time
3 min
Temperature
145°F / 63°C internal temperature
14
Rest the steak for five minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
5 min
Temperature
Warm
15
Melt the Brie over the hot spinach pappardelle.
Products
Aged Brie wheel — 45 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Baby spinach — 60 g
Action
Melt
Time
2 min
Temperature
Hot pasta
16
Serve the steak whole beside the Brie pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle, dry egg durum pasta, smooth, no filling — 70 g; Aged Brie wheel — 45 g; Baby spinach — 60 g
Action
Serve
Time
1 min
Temperature
Serve warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
