Denver Steak Recipe

Prepare and roast

Preheat oven to 200°C (400°F). Toss peeled, cubed turnips (and potato, if using) with a teaspoon of olive oil, a pinch of salt and pepper on a baking sheet. Roast 25–30 minutes until tender and lightly golden, turning once halfway through.

Mash

Transfer roasted turnips to a bowl. Add butter and warm milk or cream; mash to desired texture. Season with salt and black pepper to taste. Keep warm while finishing steak and sauce.

Combine chopped parsley, mint, capers, cornichons, minced garlic, chopped anchovy (if using), lemon juice and olive oil in a bowl. Stir until incorporated. Season with salt and black pepper. Taste and adjust acidity or oil. Refrigerate until ready to serve.

Sauté shallot and deglaze

In a small saucepan, warm 1 teaspoon olive oil over medium heat. Add finely chopped shallot and sauté until softened and translucent, about 2–3 minutes. Add green peppercorns (drained) and cook 30 seconds to release aroma. Pour in the white wine and simmer until reduced by about half, 2–3 minutes.

Build sauce

Add beef stock and tamari; bring to a gentle simmer and reduce by about one-third, about 4–6 minutes. Lower heat to medium-low and stir in heavy cream. Simmer until the sauce thickens slightly and coats the back of a spoon, about 3–4 minutes.

Finish

Off heat, whisk in cold cubed butter a few pieces at a time to create a glossy emulsion. Taste and adjust seasoning (a splash more tamari or a pinch of salt if needed). Keep warm.

Bring steak to room temperature & season

Remove steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and swirl to coat. Place steaks in pan and sear without moving 2.5–4 minutes per side depending on thickness for medium-rare (internal ~54–56°C / 130–133°F). During the last minute of cooking, add butter, thyme and crushed garlic to the pan. Tilt pan and spoon the melted butter over the steaks continuously (baste) to build flavor and color.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest 5–8 minutes to let juices redistribute.

Slice

After resting, slice steaks thinly across the grain into 1 cm slices. Arrange on warmed plates with a smear or scoop of the turnip mash.

Place sliced Denver steak over or beside the turnip mash. Spoon a generous amount of warm green peppercorn tamari au poivre over the steak. Spoon a tablespoon or two of salsa verde alongside or on top for brightness. Garnish with microgreens and serve with a lemon wedge on the side.