Jul 14 2026
Restaurants›Cocha›The Butcher's Cut Recipe

The Butcher's Cut Recipe

Inspired by Cocha
Time1h
Serves2

Grilled Grass-fed Denver Steak, Gremolata, Smashed Fingerling Potatoes, Grilled Asparagus

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Ingredients

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Steak

Gremolata

Smashed Fingerling Potatoes

Grilled Asparagus

Method

Steak Preparation

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, salt, and black pepper. Rub the mixture onto the Denver steak, ensuring it is evenly coated. Let it marinate at room temperature for about 30 minutes.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Cook the marinated Denver steak for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing.

Gremolata Preparation

  1. 3

    Make the Gremolata

    Finely chop the fresh parsley and garlic. In a small bowl, mix together the chopped parsley, garlic, lemon zest, and olive oil. Set aside to allow the flavors to meld.

Smashed Fingerling Potatoes Preparation

  1. 4

    Boil the Potatoes

    Place the fingerling potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender. Drain and let cool slightly.

  2. 5

    Smash and Season the Potatoes

    Using the bottom of a glass or a potato masher, gently smash each potato. Drizzle with olive oil, sprinkle with salt, black pepper, and fresh chives. Toss to combine.

Grilled Asparagus Preparation

  1. 6

    Prepare the Asparagus

    Trim the woody ends off the asparagus. In a bowl, toss the asparagus with olive oil, salt, and black pepper.

  2. 7

    Grill the Asparagus

    Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

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