08/13/2026
A Denver steak is a well-marbled, flavorful beef cut from the chuck shoulder that is fantastic! Especially if you can get it prime. Tonight we will come back and make our keto dish again but instead of a shrimp scampi we will make a red chimichuri sauce!
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INGREDIENTS
Steak
• 8oz Denver steak "prime"
• Salt and pepper to taste
• 2 Tbsp unsalted butter
• Sprigs thyme
• Garlic cloves crushed
Shrimp
• 3-4 Jumbo shrimp
• Salt and pepper to taste
Red chimichurri
• 1/2 Cup Roasted red pepper "jar"
• 1 Poblano pepper
• 1/3 Cup parsley
• 2 Tbsp cilantro chopped
• 2 Tbsp red wine vinegar
• 2 Cloves garlic
• 1Tsp Smoked paprika
• 1/2 Tsp cumin
• 1/2 Tsp sea salt
• 1/4 Tsp red pepper flakes
• 1/4 Cup EVOO
Cauliflower rice:
• H-E-B herb cauliflower
INSTRUCTIONS
1. First we will make our red chimichuri sauce. Take our food processor and add in our roastsd red pepper. Next add parsley, cilantro, garlic cumin, salt, smoked paprika, red pepper flakes and pluse to your liking. Slowly add in red wine vinegar and EVOO till its combined.
2. Next add salt and pepper on both sides of the steak. Let it set and sear with EVOO. Finish with a k**b of butter, thyme, garlic. Cook till it reaches 130* for a perfect medium rare. Let steak rest.
3. Next cook or shrimp with salt and pepper. Sautee till lightly pink on both sides. 3 to 4 minutes. Serve with cauliflower rice and garnish with chives.
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Wine: Chapelle de Meyney St Estephe
Profile: Flavor notes of blackberry, cassis, dark plum, cedar wood, chocolate, and mineral-earthy undertons. Velvety yet firm tannins with vibrant acidity and strong aging potential.
