These creative dishes take steak to the next level
Steak is always pretty special. Whether enjoying it seared or grilled, we’re usually more than satisfied. However, improvement can be made on near-perfection and these spots around the country are taking the already-awesome steak and somehow making it even better.
Seared Beef Sashimi
Opening in San Diego in the former Grand Pacific Hotel building this spring, Huntress will offer a selection of innovative steakhouse classics including the seared beef sashimi. This dish by executive chef James Montejano is accompanied by pickled kohlrabi, ponzu demi vinaigrette and shiso and provides the ideal balance of flavors.
Table-Smoked Tomahawk
At Rustic Root in downtown San Diego, executive chef Marcel Childress offers a table-smoked tomahawk steak, prepared with a 16-oz. bone-in ribeye, potato fondant, pearl onion and a red wine demi. The dish is as beautiful as it is delicious and guests who order this item get to hand-select a steak knife from the restaurant’s impressive collection.
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