Charred Scallion Chimichurri Denver Steak finished and ready to serve

Charred Scallion Chimichurri Denver Steak

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Charred Scallion Chimichurri Denver Steak sears Denver steaks and tops them with a smoky chimichurri of charred scallions, jalapeño, and fresh herbs.

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Denver steak comes from the chuck, which means it's richly marbled, deeply beefy, and a genuine bargain. Charring the scallions and jalapeño before they go into the chimichurri adds a smoky backbone that a raw herb sauce just can't touch.

This is a great cut to get to know: tender enough to grill hot and fast, cheap enough to make often. The chimichurri does double duty as sauce and bright, acidic contrast to all that rich beef.

Prep20 minutes
Cook18 minutes
Total38 minutes
Serves4 servings
DifficultyMedium

Ingredients

  • 2 Denver steaks, 10–12 ounces each
  • 1½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 1 tablespoon neutral oil
  • 6 scallions
  • 1 jalapeño
  • ½ cup packed parsley leaves
  • ¼ cup packed cilantro leaves
  • 2 tablespoons red wine vinegar
  • 1 garlic clove
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon kosher salt

Instructions

  1. 1Season the steaks with salt and pepper.
  2. 2Char the scallions and jalapeño in a dry skillet or on a grill for 3–5 minutes.
  3. 3Finely chop the charred vegetables with the parsley, cilantro, garlic, and ½ teaspoon salt. Stir in the vinegar and olive oil.
  4. 4Heat the neutral oil in a skillet over medium-high heat. Cook the steaks for 4–6 minutes per side, until 125–135°F.
  5. 5Rest for 8 minutes, slice across the grain, and spoon over the chimichurri.

Pro Tips

  • Char the scallions and jalapeño until they're properly blistered and soft. Timid charring gives you raw, harsh chimichurri; real color gives it smoke and sweetness.
  • Chop the chimichurri by hand rather than blending. A food processor turns it into a purée; you want texture and distinct flecks of herb.
  • Let the chimichurri sit for 10 minutes before serving so the vinegar and garlic mellow into the oil.

Substitutions

Denver steak → flat iron or chuck eye steak All come from the same rich shoulder area and cook the same way.
jalapeño → serrano for more heat or a poblano for less Char whichever you use; the smoke matters more than the exact pepper.
red wine vinegar → sherry vinegar or fresh lime juice Each brings a slightly different acidity; start with less and adjust.

Storage Instructions

Store leftover steak and chimichurri separately in the refrigerator for up to 3 days. The chimichurri actually improves overnight. Reheat the steak gently or eat it cold.

Make Ahead

The charred-scallion chimichurri can be made up to 2 days ahead and refrigerated — the flavors deepen. Bring it to room temperature before serving and sear the steaks fresh.

Frequently Asked Questions

Can I make Charred Scallion Chimichurri Denver Steak ahead of time?

The charred-scallion chimichurri can be made up to 2 days ahead and refrigerated — the flavors deepen. Bring it to room temperature before serving and sear the steaks fresh.

How do I store leftover Charred Scallion Chimichurri Denver Steak?

Store leftover steak and chimichurri separately in the refrigerator for up to 3 days. The chimichurri actually improves overnight. Reheat the steak gently or eat it cold.

Can I freeze Charred Scallion Chimichurri Denver Steak?

Chimichurri freezes well for up to 2 months (freeze it in an ice cube tray for easy portions). Cooked Denver steak is best fresh but can be frozen if needed.

What should I serve with Charred Scallion Chimichurri Denver Steak?

Grilled bread, blistered padrón peppers, or roasted potatoes all fit the Argentine grill vibe. A big red wine and a simple salad complete the meal.

Can I adjust Charred Scallion Chimichurri Denver Steak for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Charred Scallion Chimichurri Denver Steak?

Char the scallions and jalapeño until they're properly blistered and soft. Timid charring gives you raw, harsh chimichurri; real color gives it smoke and sweetness.

How long does Charred Scallion Chimichurri Denver Steak take?

About 38 minutes from start to finish, including 18 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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