If you want a fancy steakhouse that sells well done cuts, don’t come here. However, the finds on Diners, Drive-Ins, and Dives may be even better. The meals here take the average steak and turn it into incredible dishes. Forget about buying steak sauce, and come along with us- these meals are Flavortown bound.
Churrasco
A dish worth trying at the Jazz Bistro on Fourth in Fairbanks, Alaska, is the churrasco steak dish. It reflects the show’s passion for distinctive cuisine. The steak is rubbed with cilantro, parsley, fresh chopped tomato, mixed peppers, onion, cumin, and jalapeño. It is then braised in a little water, red wine, and vinegar.
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Chimichurri and sofrito make a winning combination with the spices and aromas of both sauces. Guy Fieri loves this duo!
It is obvious that the enthusiasm is up when the churros and chimichurri are served. Fieri’s response shows how the jazz bistro understands how to take advantage of the grill.
Filet Sandwich
Butcher’s Kitchen, located in Reno, Nevada, has a local customer favorite known as the Filet Sandwich that, as its name suggests, uses filet mignon. Ordinarily, Guy Fieri is not a fan of filet mignon, but the owner, Big Ed, along with the rest of his family, has managed to win him over. The meat has been described as leaving customers with perfect “char and succulence” due to their proprietary red wine vinegar, lemon juice, garlic, and herb special marinade.
The filet mignon is tenderized and marinated for a few hours to soak in all of the flavors and then grilled to absolute perfection at a medium-rare temperature and topped with provolone cheese. The steak is then served on a toasted bun with sweet peppers, caramelized onions, along with the spicy pepper cheese.
Guy would love the hearty sandwich with its bursting flavor and complex layers. Fans of Diner’s, Drive-Ins, and Dives will appreciate the kick with every bite.
Steak And Cola Pizza
The Steak and Cola Pizza is a unique item at Boston’s Dirty Water Dough Company. It combines the sweetness of cola and the savory taste of steak. To make this unique pizza even more interesting, it uses a beer dough which is protein rich and adds a nice chew to the dough.
The pizza is finished off with gorgonzola and caramelized onions. Plus, it has cola-marinated steak, Italian dressing, and soy sauce.
At first, Guy Fieri had his doubts about the pizza, and wondered about its potential. Nonetheless, the skillful blend of flavors caused him to call it a resounding, “hero.” The crust was balanced just right, neither too soggy nor too dry, and it was the ideal complement to the marinated steak and zesty cheese.
Chicken Fried Steak
The chicken fried steak at Green Mesquite Barbecue in Austin, Texas, catches the eye with its fantastic double-dipped crunch.
Since 1988, Tom Davis has been the owner of this well-respected establishment and has perfected the flour mixture to include the surprising zing of ranch dressing mix and sweet black pepper.
The batter is seasoned and gives the steak a nice crust along with ranch, which Guy Fieri noticed and approved.
The golden-brown steak is rich with tenderness, making it a delight to eat, and, of course, the steak looks beautiful.
Fieri noted how delicate and fork-tender the steak was, which meat it easy to eat and very hard to resist.
Green Mesquite Barbecue has perfected a Texan classic by turning a simple steak into a valuable piece of conversation at the dinner table.