By: Chef Yossel
Prairie Street Prime Resident Chef
Chef Yossel makes his Denver Strip Steak with Passover Inspired Matzo Brei using Prairie Street Co’s Beef Denver Strip Steak.
Passover Plate Reinvented: Denver Strip Steak & Savory Matzo Brei!
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MAKE THIS RECIPE
STEP-BY-STEP
INGREDIENTS YOU’LL NEED -
1 package Prairie Street Co. Denver Strip Steak
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Preheat a cast iron grill pan on high for several minutes so it gets very, very hot. Meanwhile, season your Denver Strip Steaks with kosher salt, ground black pepper, and then a drizzle of extra virgin olive oil.
Cook
Once your grill pan is very hot, sear both sides of your Denver Strip Steaks. After about 2 minutes on each side, you’ll have hard sear lines. Place the steaks back onto your wracked sheet tray and then place in a 400°F / 204°C oven for approximately 4 minutes. Use your meat thermometer to check for an internal temperature of 120°F / 48°C. When your steaks are ready, let them rest for about 5-10 minutes so the juices settle and the internal temperature raises to 125°F / 51°C.
Plating
Slice your rested Denver Strip against the grain and serve with your favorite side dishes! We enjoy charred scallions as a nice complement to the sweet steak.
Bete’avon!
