Chili Rubbed Denver Steak

Chef Brooke Williamson's Denver Steaks are marinated in a Korean and Ancho chili rub, seared to perfection and served with miso-lemon butter spring peas over mixed greens.


  • 2 (8 to 10 ounce) Beef Denver Steaks

Chili Rub:

  • 1/4 cup avocado oil
  • 4 garlic cloves, minced
  • 1 Fresno chili pepper, stem removed
  • 2 teaspoons Korean chili flakes 
  • 1 teaspoon Korean chili paste
  • 1 teaspoon packed brown sugar
  • 1 teaspoon Ancho chili powder

Red Miso-Lemon Compound Butter: 

  • 1/2 cup unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 teaspoon red miso paste
  • 1 teaspoon Meyer lemon zest, fruit reserved
  • 3 tablespoons unsalted butter
  • 2 cups sugar snap peas, thinly sliced
  • 1 cup English peas, blanched
  • salt and pepper, to taste


  • 2 cups pea tendrils, divided
  • 1 cup mixed salad greens
  • Fresh torn cilantro leaves, mint and basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons Meyer lemon juice
  • salt and pepper, to taste


  1. Using a spice grinder or high-powered blender, pulse together avocado oil, garlic and chili pepper until combined. Add chili flakes, chili paste, brown sugar and chili powder; pulse until mixture is smooth.
  2. Pat steaks dry with paper towels; place in a large bowl or casserole dish. Season thoroughly with rub on all sides, pressing into surface for full coverage. Cover; refrigerate 4 to 6 hours or overnight.
  3. Meanwhile, prepare Miso-Lemon Compound Butter. Add butter to a medium bowl, garlic, miso paste and lemon zest in a medium bowl with rubber spatula until combined. Season to taste with salt and pepper. Wrap and refrigerate until butter is firm and cold.
  4. Remove steaks from refrigerator. Remove excess rub; pat steaks dry with paper towel. Season to taste with salt and pepper.
  5. Preheat cast iron skillet over medium-high heat until hot (almost smoking). Coat the pan with avocado or other neutral flavored oil; swirl to coat.
  6. Place steaks in skillet, applying gentle pressure to ensure even contact with skillet. Cook 4 minutes or until seared and browned; turn and cook an additional 2 to 3 minutes or until an internal temperature of (145°F) for medium rare as measured by a meat thermometer. Remove from skillet; rest steaks 10 minutes.
  7. Reduce heat to medium. In same skillet, add 3 tablespoons reserved miso-lemon compound butter. Once melted and butter is starting to sizzle add sugar snap peas, cook and stir 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper. Add English peas; stir to combine. Cook 1 to 2 minutes, scraping up any fond (brown bits) from bottom of the pan. Remove from the heat; squeeze juice of lemon half into the pan, stirring to combine.
  8. Combine 1-1/2 cups pea tendrils, mixed salad greens and torn herbs in a large bowl; toss with olive oil and lemon juice. Season to taste with salt and pepper. Place on large plate or platter.
  9. Slice steak against the grain; place on top of herbed mixed greens. Spoon lemon-butter pea mixture over top and sprinkle with remaining pea tendrils. Enjoy!


Nutrition information per serving, 4 servings: 436 Calories; 29.0 g Total Fat (11.0 g Saturated Fat; 1.0 g Trans Fat; 2.3 g Polyunsaturated Fat; 14.2 g Monounsaturated Fat); 97.0 mg Cholesterol; 240 mg Sodium; 19 g Total Carbohydrate; 6.1 g Dietary Fiber; 7.6 g Total Sugars; 0.8 g Added Sugars; 27.0 g Protein; 82.0 mg Calcium; 5.7 mg Iron; 504.0 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 8.0 mg Niacin; 0.5 mg Vitamin B6; 3.0 mcg Vitamin B12; 220.0 mg Phosphorus; 8.5 mg Zinc; 25.2 mcg Selenium; 87.0 mg Choline

Chef Brooke Williamson