Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment.
[All photos by Nick Solares]
"I didn't want to compete with steakhouses on steak, but I wanted to create a complete beef dish and keep the price low," says Beautique's chef Craig Hopson. "I could have gone with a dry-aged NY strip," he continues, "but it would have been too expensive." Instead Hopson chose the flatiron steak, which has what he describes as "a great beefy steak flavor." He sells it for $39. A dry-aged prime NY strip would have pushed the price to over $50. The dish comes with brioche toast topped with a dense red onion marmalade and a bone marrow flan.
For the time being, it incorporates the last of the spring ramps, both in a jus and also grilled and draped over the finished steak. "I am happy with the components," says Hopson. He plans to keep it on the menu but with the necessary substitution of another aromatic vegetable when the ramps are gone.
Watch Hopson compose the dish: