If you’re looking for a perfectly cooked cut of meat served at an upscale steakhouse, well, you won’t find that here. But what you will find on Diners, Drive-Ins, and Dives might be even better. These dishes take a steak and transform it into innovative and flavorful dishes. Throw out that bottle of steak sauce and come with us- these steak dishes are taking you straight to Flavortown.
Churrasco
At Jazz Bistro on Fourth in Fairbanks, Alaska, the churrasco steak dish stands out as a flavorful testament to the show’s love for unique culinary finds. The steak is seasoned with a blend of cilantro, parsley, fresh tomato, mixed peppers, onions, and spices like cumin and jalapeños. Then, it’s simmered to perfection with a dash of water, red wine, and vinegar.
The aroma and zest of the chimichurri, paired with the vibrant sofrito sauce, create a melody of flavors that received Guy Fieri’s stamp of approval.
As the churrasco is served with a generous draping of chimichurri, the enthusiasm is unmistakable. Fieri’s reaction confirms this jazz bistro knows its way around a grill.
Filet Sandwich
At Butcher’s Kitchen in Reno, Nevada, a local favorite called the Filet Sandwich moves steak lovers with its innovative flair. Owner Big Ed and his family serve up a filet mignon that captures Guy Fieri’s interest, despite his usual reservations about the cut. The meat boasts a perfect char and succulence after being enhanced with a special marinade of red wine vinegar, lemon juice, garlic, and assorted herbs.
The filet mignon is tenderized and then soaks in the flavors for several hours. Then, it’s grilled to a precise medium rare and blanketed with melted provolone. The steak is served on a toasted bun with sweet peppers, caramelized onions, and spicy pepper cheese.
Fans of Diners, Drive-Ins, and Dives will appreciate the hearty sandwich’s complex layers, as it delivers a kick with each bite, much to Guy’s delight.
Steak And Cola Pizza
At Boston’s Dirty Water Dough Company, the Steak and Cola Pizza stands out as a unique offering, combining the sweetness of cola with the savory richness of steak. This innovative pizza incorporates a beer-based dough, giving it a protein-rich foundation with a satisfying chewiness.
Topped with cola-marinated steak, Italian dressing, and soy sauce, the pie is finished with bold gorgonzola and sweet, caramelized onions.
Guy Fieri was initially skeptical of the pizza’s potential, wondering if it would be a hit or a miss. However, the well-executed balance of flavors led him to declare it a resounding “hero.” The crust, notable for being neither too soggy nor too dry, provides the perfect backdrop for the marinated steak and tangy cheese.
Chicken Fried Steak
At Green Mesquite Barbecue in Austin, Texas, the chicken fried steak grabs your attention with its incredible double-dipped crunch.
Tom Davis, the mastermind behind this well-established eatery since 1988, has finessed the flour mixture to include the surprising zing of ranch dressing mix and sweet black pepper.
This batter, boldly seasoned, gives the steak its notable crust and whisper of ranch, as Guy Fieri detected with a satisfied nod.
The golden-brown glory isn’t just a treat for the eyes; the steak’s tenderness is the talk of the town.
Fieri commented on the delicacy of the meat, noting its fork-tender quality that ensures every bite is as effortless as it is delicious.
Green Mesquite Barbecue has nailed a Texan classic, turning an ordinary steak into a conversation piece at the dinner table.