By Steak is one of life’s simple pleasures but sometimes even a classic dish can be reinvented in original ways. Some restaurants in the US are elevating this meat staple in the most unusual and creative ways and here are a few we can’t wait to try:
Indian Tandoori Skirt Steak
Where: Chauhan Ale & Masala House, Nashville
Ingredients: Skirt Steak with homemade Indian green chili butter and a red wine glaze.
Flavour: Charred exterior from being cooked in a tandoor, with deep flavours of ginger, garlic, cardamom and cumin to compliment skirt steak meatiness.
Tingling Beef Tartare
Where: Little Tong’s , NYC
Ingredients: Marbled beef, smoked sauce, scallion pancake
Flavour: The creamy egg yolk sauce matches the marbled indulgence of the beef tartare, whilst the green onion pancake gives a real punch to cut through the richness.
Surf + Turf Pho Soup
Where: PhoBar , NYC
Ingredients: Half a lobster poached in lemongrass, fish sauce, court bouillon and full short rib on the bone, braised in lemongrass, fish sauce, and pineapple.
Flavour: This is a super rich version of Pho with both surf and turf elements being slow cooked in intense flavours to keep the meat lovely and tender. The short rib is braised for 4 hours whilst the broth is simmered for 25 hours! Luckily the toppings of fresh crunchy cabbage and cilantro help balance the deep flavours.
Smoked Tomahawk Steak
Where: Rustic Root, San Diego
Ingredients: Tomahawk steak, potato fondant, onion and red wine glaze.
Flavour: On the whole this dish is fairly classic but what makes it different is that this beautiful cut of meat is smoked at your table, injecting the meat with a charred smoky essence.
Beef Sashimi
Where: Huntress, San Diego
Ingredients: Seared beef sashimi, pickled kohlrabi, vinaigrette and shiso.
Flavour: This dish really packs a punch with the creamy beef sashimi being elevated with tingly pickle flavours whilst the shiso adds a grassy, earthy flavour.