News

Posted: May 2014

Skirt Steak with Gorgonzola Bacon Butter

Ingredients: 

Steaks

  • 6 10- to 12-ounce skirt steaks
  • 2 tablespoons olive oil

 

Gorgonzola Bacon butter

  • 1 head of garlic, top 3/4 inch cut off to expose cloves
  • 2 tablespoons olive oil
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
  • 2 tablespoons chopped fresh parsley
  • 3 sliced of echo and rig house smoked bacon, cooked then chopped fine

 

Preparation: 

For gorgonzola butter:

  1. Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil.
  2. Bake until garlic is very soft, about 1 hour. Cool.
  3. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork.
  4. Mix in butter, cheese, and parsley and cooked chopped bacon. Season with salt and pepper.
  5. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.)
  6. Cut into 1/2-inch-thick rounds.

 

For steaks:

  1. Preheat your grill
  2. Brush steaks with olive oil; sprinkle with salt and pepper.
  3. Grill 4 minutes per side for medium-rare.
  4. Serve topped with Gorgonzola butter.

LIVE MUSIC

If you missed last month’s coveted Live Music event, don’t fret, as this month we’re hosting TWO of them! The party continues on Saturday, May 10th  and Saturday, May 24th on our downstairs patio from 6pm-9pm.

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut