the essential things in life happen around the kitchen table. Kitchen Table has a core menu of sandwiches, meatloaf, and the whole bird. A house-specialty is the popcorn served in a large cast-iron skillet as an interactive experience. At Kitchen Table, they use local ingredients to create a versatile menu. Chef Colin provided a new perspective on steak. When I think of steak, I think of dinner, and Chef Colin helped me expand my thinking. Steak is a protein that works wonderfully for breakfast, lunch, or dinner. He chose the Teres Major cut, which is versatile and large enough to provide several servings. Chef Colin took these steps to prepare his steak. 1.Trim the silver skin of the steak but leave some of the fat. 2.Prepare pan with a lump of butter, tarragon, and kosher salt. 3.Season steak with in-house seasonings 4.Use a very hot cast iron pan to create sear and crust on the steak.
Fertile Ground Mural Courtesy Omaha CVB
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Chef Colin’s Tip: Season steak up to 12 hours before cooking to infuse maximum flavor. Start the day your day with a ton of flavor at breakfast where Chef Colin made steak and eggs with grilled asparagus seasoned with dill. Add the oil at the end to absorb the flavor and serve the steak and asparagus with over-easy eggs. For lunch, Chef Colin served steak salad with a house-made Greek Goddess dressing seasoned with the house Kitchen Table seasoning, which has fennel, coriander, salt, and pepper. Save cut up onion and pickle it and save it to use throughout the year. Finally, for dinner, he oered a jerked spiced Tera Major steak with marinated hothouse tomatoes. This steak is versatile and eaten in sandwiches or alone. Use reductions to accompany the steak. Please Note: Visit Omaha provided the author with a complimentary steak to facilitate this article.
