{"id":15572,"date":"2018-01-30T00:02:43","date_gmt":"2018-01-30T00:02:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15572"},"modified":"2018-01-30T00:02:43","modified_gmt":"2018-01-30T00:02:43","slug":"denver-steak-savory-tomato-brussels-sprouts-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15572","title":{"rendered":"Denver steak, savory; tomato; Brussels sprouts, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15576\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/Denver_steak_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/www.thespruce.com\/what-is-a-denver-steak-995254\">The Denver steak<\/a> is a fairly-recent innovation, and this was probably the first time we had ever had it. I know it&#8217;s the first time I&#8217;ve <em>cooked it<\/em>, but it won&#8217;t be the last. The flavor is as good as beef gets; it&#8217;s surprisingly tender, especially for a piece cut from the chuck; it can be cooked as easily as more familiar steaks; it doesn&#8217;t have to be sliced before serving; and it&#8217;s relatively inexpensive.<\/p>\n<p>In\u00a0the picture above\u00a0the steak pieces look well done, but\u00a0they were actually medium rare, with a very slight emphasis on the medium, because\u00a0I had read that this cut could be a little chewy if cooked any less.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>a 17-ounce Denver steak from Greg and Mike of Sun Fed Beef (Maple Avenue Farms) in the Union Square Greenmarket, brought to room temperature,\u00a0cut into 4 pieces (because of the slightly irregular\u00a0shape,\u00a0I wasn&#8217;t otherwise going to be able to divide it into 2 portions), dried very well, seasoned with a generous amount of freshly roughly-ground\u00a0black pepper, placed on a very hot cast iron pan grill for just under\u00a010 minutes, turning twice and salting each side after it had been seared, removed and arranged on the plates, a little juice from an organic Whole Food Market lemon squeezed on\u00a0top, sprinkled with some chopped winter savory from Stokes Farm, drizzled with a little olive oil and\u00a0garnished with purple micro radish from Two Guys from Woodbridge<\/li>\n<li>two\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved and placed inside a small tin-lined copper pan, turning once, until they had softened, arranged on the plates next to the steaks, seasoned with salt and pepper and garnished with chopped lovage from Stokes Farm<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>more than three quarters of a pound of\u00a0Brussels sprouts from Phillips Farms,\u00a0washed, trimmed, dried, tossed with olive oil, sea salt and freshly-ground black pepper, roasted in a 400\u00ba oven on a\u00a0large\u00a0unglazed Pampered Chef oven pan until they were browned and crisp on the outside, or for about 15 minutes, and finished with a small amount of balsamic vinegar flicked on them with a small brush<\/li>\n<li>the wine was an excellent California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/karen-birmingham-reserve-zinfandel-2015\">Karen Birmingham Reserve Zinfandel Lodi 2015<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=6386\">Mozart&#8217;s 1781 opera, &#8216;Idomeneo&#8217;<\/a>,\u00a0John Eliot Gardner conducting the\u00a0 English Baroque Soloists and the Monteverdi Choir, with\u00a0Anthony Rolfe Johnson, Anne Sofie von Otter, Jonathan Peter Kenny, Sylvia McNair, Hillevi Martinpelto, Glenn Winslade,\u00a0Cornelius Hauptmann, Peter Salmon, Stephen Charlesworth, Ruth Holton (Soprano), Carol Hall (Soprano), Angela Kazmimierczuk, Nicola Jenkin, and Nigel Robson<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The Denver steak is a fairly-recent innovation, and this was probably the first time we had ever had it. I know it&#8217;s the first time I&#8217;ve cooked it, but it won&#8217;t be the last. The flavor is as good as beef gets; it&#8217;s surprisingly tender, especially for a piece cut from the chuck; it can &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15572","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15572"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15572\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}