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 Recipe of The Month

Grilled Babette of Beef with Chimichurri Sauce

In honor of National Grilling Month, the culinary team at Cheyenne Mountain Resort is proud to share with you one of their favorite summertime recipes, the grilled babette of beef - a throwback to the good ol' days!

Recipe by - Carlos L. Addarich, C.E.C., Executive Chef
at 
Cheyenne Mountain Resort

SERVES: 6 people

INGREDIENTS:

Babette of Beef

  • 6lb. Babette of Beef, also known as "Flap Meat"
  • 2 cups Olive Oil
  • 1 tbsp. Cracked Black Pepper
  • 1 tbsp. Minced Garlic
  • 1 tbsp. Kosher Salt
  • 2 tbsp. Brown Sugar
  • 2 tbsp. Balsamic Vinegar
  • 1 cup Red Wine

Chimichurri Sauce

  • 1 bunch Cilantro
  • 1 bunch Parsley
  • 1 tbsp. Minced Garlic
  • 1/2 cup Red Wine
  • Kosher Salt
  • Black Pepper

PROCEDURE:

For the marinade: in a medium bowl, mix the olive oil, black pepper, garlic, salt, sugar, Balsamic vinegar and red wine together. Whisk thoroughly and let sit for at least half an hour at room temperature. Place the beef flat inside a sealable container and completely cover it with the marinade. Let the meat marinade for at least 12 hours before grilling. Cook the meat over a grill and serve medium rare, with chimichurri sauce.

For the chimichurri sauce: in a blender combine the cilantro, parsley, garlic and red wine. Blend until a smooth consistency is reached, then season with salt and pepper to taste. 

NOTE:

Please slice the steak crosswise, serve and enjoy with your favorite glass of red wine.

Green Elk Chili

Green Elk Chili

In honor of National Chili Month, the culinary team at Cheyenne Mountain Resort is proud to share with you one of their favorite, warm Fall recipes, Green Elk Chili!

Recipe by - Carlos L. Addarich, C.E.C., Executive Chef
at 
Cheyenne Mountain Resort

SERVES: 6 people

INGREDIENTS:

  • 10 each, Large Tomatillos
  • 1 each, Large Onion, Diced
  • 1 tbsp., Garlic, Chopped
  • 1 pound, Ground Elk
  • 3 cups, Hatch Green Chiles, Diced
  • ½ cup, Fresh lemon Juice
  • 1 bunch, Cilantro
  • ½ tsp., Onion Powder
  • 3 tsp., Ground Cumin
  • 3tsp., Chili Powder
  • Kosher Salt, To Taste
  • Ground Black Pepper, To Taste
  • ½ Cup, Olive Oil
     

PROCEDURE:

Season the tomatillos with olive oil, salt and pepper and roast them in the oven at 350 degrees Fahrenheit for about 25 minutes. Set aside, let them cool down and puree in a blender. In a medium size sauce pan brown the elk with olive oil, onions, garlic, spices, salt and pepper. Add green chilies and tomatillo puree. Bring to a boil and then simmered for about an hour fully covered. Add cilantro and taste check for seasonings.

NOTE:

Serve and enjoy with your favorite glass of Riesling!