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tacos (flour torts, corn torts, bibb lettuce wrap)

salads
tasters

served w/ field greens sub fries 1 • sub smoked salt fries 2

spicy ahi poke* • nori | sesame | lemongrass aioli

smoked salmon ‘tartare’ • crème fraiche | tobiko

2 gf 2 gf 2 gf 4 gf

rehab at lolo • carrot | kohlrabi | cabbage | avocado | pepita

6/10 gf 6/10 gf

greens | lemon ginger vinaigrette add chicken 5

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fish tacos • chimichurri | salsa | avocado | cabbage

15 14 13 15 13 13

falafel tacos • avocado crème fraiche | tomato | smoky zhug

chicken & avocado • tomato | red onion | tortilla chips

12 gf 13 gf

lime | cilantro | smoked chiles | greens

small plates

falafel • sweet potato | radish | pickled chile | feta | pistachio

alderwood smoked salt & rosemary fries • basil aioli chicken & ghost jack quesadilla • avocado | salsa (hot!)

banh mi crostini • chicken liver | pork belly | spicy slaw

7 gf

greens | lemon vinaigrette | spiced honey

entrees

alaskan cod • soju-miso glaze | tamari stir fry broccolini

22 gf 22 gf 22 gf 26

burgers

sticky rice cake | pickled shallot | salmon skin crisp

served w/ field greens sub fries 1 • sub smoked salt fries 2

^sfiênâg^reêrl^dinâg^mpⁱo^st^hato^ch| ⁱs^cm^koêkⁿe^•d ^bp^roârⁱk^sej^dow^rel^d| ^creâd^bbwâi^gnêe jus ^pbrôo^rc^kco^tlêiⁿr^dabêe^rl|ôfⁱiⁿng^•er^flêiⁿnⁿgêp^lo^|t^raôt^soêm| pâo^rr^yk^|j^cu^hs^{ile flake | garlic}everyday • add ons bacon +1 cheese +1 lettuce/tomato +.5 11 lolo • steak sauce | bacon | ghost pepperjack fat joe • bacon | seared pork belly | swiss | coleslaw jamz • bacon jam | gorgonzola | greens

lolo sides / veggies

13 13

broccolini stir fry • tamari | lemon | truffle | parm

fried brussels sprouts • fish sauce vin | herb parmesan tater tots • curry ketchup

6 gf 6 gf 6 gf

duck breast • duck bacon-mushroom steamed dumpling broccolini | duck crackling | px glaze diner • red onion jam | american | pickle

single 9 double 13

fresh herb falafel • roasted sweet potato | pickled fresno

17 gf

hot dog, sands, wraps

served w/ field greens sub fries 1 • sub smoked salt fries 2

radish | smoked chile zhug | spiced honey

soup / greens

prime hanger steak • ancho dry rub | lolo steak sauce | frisee 28 gf field greens • cherry vinaigrette

4 gf

pickled chile | shallot | parm taters tots

bacon wrapped hot dogs • mustard | salsa fresca

coconut curry chicken soup • ginger | lime | cilantro

7waygu new york strip • steak sauce | wild mushrooms

27/50 gf

lemongrass | beech mushroom | crostini

12 gf

fingerling potato | bitter greens | mustard

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Sauces & Rubs Desserts

Wings Things & choose your size and up to 2 flavors! (Excluding 5 WINGS) Fresh, 100% All-Natural Chicken. Cooked to order. Each comes with celery and your choice of Ranch or Bleu Cheese dressing. VISIT jumbo bone- in wings** HURRICANEWINGS.COM TO ACCESS 5 wings 8.99 10 wings 13.99 15 wings 18.99 20 wings 23.99 EXCLUSIVE MEMBER BENEFITS (780-1180 Cal.) (1300-2040 Cal.) (1955-3060 Cal.) (2475-3920 Cal.) boneless wings NEW! 5 wings 6.99 10 wings 11.99 15 wings 16.99 20 wings 22.99 (535-935 Cal.) (800-1545 Cal.) (1210-2320 Cal.) (1480-2930 Cal.) *THIS MENU ITEM IS COOKED TO ORDER. IT REQUIRES AT LEAST 12 MINUTES. Chicken tenders 4 tenders (500-785 Cal.) 7.99 Fresh, buttermilk soaked, hand-breaded 6 tenders (760-1040 Cal.) 9.99 chicken tenders with your choice of two dipping sauces. 8 tenders (1020-1295 Cal.) 11.99 add natural- cut fries & Classic Coleslaw for (240-920 Cal.) 2.99 Restrictions apply. Please visit the website for complete details and ways to unlock further rewards. sauces & rubs wine selections add your favorite sauce or Rub to any item barefoot wines (90-635 Cal.) 6 Oz glass 9 oz glass bottle Classic buffalo signature ridiculously hot Chardonnay, Pinot Grigio, Pink Moscato, Sangria and 5.99 7.99 17.99 roasted garlic inferno extra hot Cabernet Sauvignon hot Only for serious heat connoisseurs! medium premium (144-635 Cal.) 6 Oz glass 9 oz glass bottle dynamite buffalo bleu ECCO DOMANI - Pinot Grigio, PROPHECY - Pinot Noir, 7.99 9.99 27.99 Bring on the heat! With a hint of honey mustard.
Sauces Reconsidered

SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T

easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity.
Seared Steaks & Cheddar Mashed Potatoes

Seared Steaks & Cheddar Mashed Potatoes with Roasted Brussels Sprouts & Steak Sauce Tonight, we’re sprucing up the classic steakhouse dinner with our very own steak sauce. Just a few pantry ingredients—Worcestershire sauce, molasses, ketchup and red wine vinegar—simmered with sautéed aromatics results in a deeply flavorful sauce that’s at once sweet, savory and tangy. As a pair of sides, creamy, cheesy mashed potatoes and crispy, roasted Brussels sprouts—complete the meal with satisfying heartiness. Blue Apron Wine Pairings Cave de Thiezé Coteaux Bourguignons, 2014 Rancho La Viña Vineyard Pinot Noir, 2014 with Roasted Brussels Sprouts & Steak Sauce Ingredients 4 Steaks 2 Ounces Cheddar Cheese 3 Cloves Garlic 2 Scallions 1 Pound Russet Potatoes ¾ Pound Brussels Sprouts Knick Knacks 4 Tablespoons Butter 2 Tablespoons Ketchup 1 Tablespoon Molasses 1 Tablespoon Red Wine Vinegar 1 Tablespoon Soy Glaze Makes: 4 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp431 Recipe #431 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp431 1 2 Prepare the ingredients: Roast the Brussels sprouts: Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a Place the Brussels sprouts on a sheet pan. Drizzle with olive oil medium pot of salted water to boiling on high. Cut off and discard and season with salt and pepper. Toss to thoroughly coat. Arrange the stem ends of the Brussels sprouts; halve lengthwise. Peel and in a single, even layer and roast 14 to 16 minutes, or until browned large dice the potatoes.
RECIPE BOOK TABLE of Every Week Since We Began Working Remotely, the GYK Antler Team Has Been Cominutesg Together for an All-Agency Town Hall Zoom Meeting

Chopped RECIPE BOOK TABLE OF Every week since we began working remotely, the GYK Antler team has been cominutesg together for an all-agency town hall Zoom meeting. As a CONTENTS company of creative entrepreneurs with a wide range of talents, since day one we’ve embarked on a series of weekly challenges — from dance-offs to 04 CLIENT PRIDE CROSTINI a “most awkward childhood photo” contest to our A LA QUARANTINI own version of Family Feud. 08 NATE’S ROCKIN’ TOT-CHOS One of our most recent and elaborate competitions 12 STEVE’S YORK CHOP BITES was a Zoom edition of “Chopped,” where some of our people had 30 minutes to create a dish, live on 16 QUARANTINE FAUX-LAFEL WITH screen, featuring at least one product from every CRANBERRY DRIZZLE AND SPICY DIP CPG brand within our client portfolio: Cedar’s, 20 QUARAN-TATO PANCAKES Sweet Baby Ray’s, Dunkin’ and Ocean Spray. WITH OCEAN RAY’S SAUCE And boy, did our people get creative. So with 24 GYKA (GET-YOUR-KICKIN- this note, we wanted to share with you some of ASS) CHICKEN SLIDERS their drool-worthy creations, should you want to try something new and explore their taste test- 28 “HOMMUS ASK YOU ABOUT approved recipes. YOUR CRAB-BABY” 2 3 Chef CHASE DOWNIE Graphic Designer Lover of pups, plants and good eats. CLIENT PRIDE CROSTINI A LA QUARANTINI 4 5 Ingredients Directions Ocean Spray Craisins® and Ocean Spray Cranberry and Steak Dunkin’ Coffee Spice Rub Dunkin’ Coffee Balsamic Drizzle with Caramelized Onions 1. Mix all spice rub ingredients together.
419589700 - Cattlemen's Kentucky Bourbon Bbq Sauce 2/1 Gal

419589700 - CATTLEMEN'S KENTUCKY BOURBON BBQ SAUCE 2/1 GAL Cattlemen’s® Kentucky Bourbon® BBQ Sauce blends the smooth flavors of oaky bourbon, sweet molasses and warm, signature spices with a thick and rich tomato paste for a bold and smoky sauce that delivers regional character and consistent performance to your recipes. • Built exclusively for foodservice, Cattlemen’s® provides thick tomato paste for better coverage and cling and no starches and fillers to prevent burning. • Our 1-gallon jug is extendible by up to 20% for added profits and saves on time and labor over preparing from scratch. • Cattlemen’s Kentucky Bourbon BBQ is made without high fructose corn syrup, starches, fillers or caramel color so you can feel good about crafting recipes for your menu. • Cattlemen’s Kentucky Bourbon BBQ Sauce is kosher, vegetarian, gluten-free and dairy-free without egg, fish, peanuts, tree nuts or soybeans. • Put a flavorful spin on your barbecue offerings with Cattlemen’s Kentucky Bourbon BBQ Sauce on ribs, chicken and seared steak. Brand: Cattlemen's® Nutrition Facts Ingredients Serving Size 37g (37g) Ingredients: Tomato Paste, Distilled Vinegar, Sugar, Corn Syrup, Water, Molasses, Salt, Contains 2 Servings Per Container: 125 Percent Or Less of Bourbon, Mustard Bran, Natural Hickory Smoke Flavor, Spices, Natural Flavors, Sodium Benzoate (As a Preservative), Celery Seed, And Garlic Powder. Amount Per Serving Case Specifications Calories 70 GTIN 10041500958979 Case Gross Weight 20.86 LB % Daily Value* Pack Size 2 / 1GA Case Net Weight 19.70 LB Total Fat 0 g 0% Shelf Life 450 Days Case L,W,H 14.13 IN, 5.44 IN, 12.56 IN Saturated Fat 0 g 0% Tie x High 22 x 3 Cube 0.56 CF Trans Fat 0 g Cholesterol 0 mg 0% Preparation and Cooking Sodium 400 mg 17% No preparation necessary.
Spring and Summer Menu Offerings

A Main Event Caterers Spring + Summer Menu Offerings Cucumber Elderflower Cooler Seasonal Specialty Cocktails cucumber infused vodka + lemon juice simple syrup + elderflower muddled cucumbers + champagne splash cucumber slice for garnish The St. Germain Cocktail St. Germain + champagne Sparkling Lavender Lemonade club soda fresh lemon juice + lavender simple syrup colorful edible blossom topped with sparkling wine Blackberry Smash Dark + Stormy muddled lemon, blackberries + mint dark rum + ginger beer your choice of bourbon or vodka splash of lime juice dash of simple syrup in a collins glass over ice Moscow Mule Classic Mint Julep ice cold vodka bourbon fresh lime juice + spicy ginger beer simple syrup + crushed mint lime wheel garnish offered in a rocks glass fresh mint garnish Southern Arnold Palmer half peach iced tea + half lemonade Pink Grapefruit Mojito finished with vodka white rum + fresh mint lemon wheel simple syrup + lime juice pink grapefruit juice Aperol Spritz grapefruit liqueur + club soda traditional Italian aperitif Aperol topped with Prosecco The French 75 splashed with seltzer champagne + smooth gin lemon juice + simple syrup Cherry Blossom Bellini offered in flutes with a lemon twist white peach puree bubbly champagne splash of cherry brandy 2 Compressed Melon Tray Passed Hors d’Oeuvres feta + beet syrup GF Little Lobster Rolls Jumbo Lump Crab Cakes the essence of New England regional classic on cute buns Eastern Shore remoulade Tuna Poppers Petite Ratatouille Sriracha aioli toasted quinoa cup + basil cream crispy
Verbena Lunch Menu

lunch 11am - 3pm STARTERS VERBENA CHARCUTERIE BOARD $19 POTATO ROSTI $19 a daily selection of cured meats and cheeses blue crab, avocado, sweet corn, jalapeno, cilantro, pickled vegetables, toasty bread sumac GARDEN CRUDITES $9 MOROCCAN MEATBALLS $14 local fresh vegetables over ice, black olive red charmoula, pita bread aioli and green goddess DAILY CRUDO $18 BEEF TARTARE $19 bagna cauda, charred scallion, baby gem lettuce FLATBREADS EGGPLANT CAPONATA $14 AVOCADO $13 ndjua, arugula, red onion feta, sunflower seeds & sprouts, honey vinegar BACON $13 soubise, smoked provolone BRAISED PORK CHEESE $11 SHOULDER $16 pecorino, fontina, smoked provolone, chili honey, broccoli rabe, ricotta salata olive oil, garlic Jimmy Nardello Peppers SALADS & SOUP 8 LETTUCE TOSSED SALAD $13 GROWS TOGETHER GOES local greens, roasted lemon vinaigrette, TOGETHER $13 seasonal vegetables sugar snap pea, Texas peaches, radish, tender herbs, feta buttermilk ICEBERG WEDGE $13 GRILLED TEXAS PEACH creamy gorgonzola, sungold tomatoes, GAZPACHO $9 spicy vinaigrette, crispy salami cherry, cucumber, heirloom tomato add protein to any salad CHARRED KALE & BURRATA $18 butternut squash agrodolce, almond, ROASTED CHICKEN THIGH $8 pepitas GRILLED SHRIMP $9 COLUMBIA RIVER ARCTIC CHAR $10 DENVER STEAK $12 PLATES VERBENA BURGER $15 PAN ROASTED NAPA CABBAGE $18 pecorino, white bean, myer lemon two 4oz patties, american cheese, shredded romaine, dijonaise, white onion, pickle, always with fries GRILLED NIMAN RANCH DENVER STEAK $31 ROASTED CHICKEN THIGHS $19 8.5oz Denver steak, sauce
Seared Steaks & Mashed Potatoes

Seared Steaks & Mashed Potatoes blueapron.com with Sautéed Carrots & Homemade Steak Sauce 4 SERVINGS | 40–50 MINS O LD IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or B & Serve with Blue Apron wine that has this symbol at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* S P I C Y blueapron.com/wine Ingredients 2 10-oz New York 4 Steaks 2 cloves Garlic Strip Steaks 1 1/4 lbs Golden or 2 Scallions 3/4 lb Carrots Red Potatoes 1 Tbsp Light Brown 3 Tbsps Ketchup 2 Tbsps Soy Glaze Sugar 2 Tbsps Vegetarian Worcestershire 1/4 cup Buttermilk 1/4 cup Sour Cream Sauce 2 Tbsps Red Wine Vinegar *Ingredients may be replaced and quantities may vary. 1 Prepare the ingredients & start the steak sauce 4 Cook the steaks • Fill a medium pot 3/4 of the way • Pat the steaks dry with paper up with salted water; cover and towels. Season with salt and heat to boiling on high. pepper on all sides. • Wash and dry the fresh produce. • In the same pan, heat • Medium dice the potatoes. 2 tablespoons of olive oil on medium-high until hot. • Peel the carrots and thinly slice on an angle. • Add the seasoned steaks. Cook, turning occasionally, 8 to • Peel and roughly chop 2 cloves 10 minutes for medium-rare, or of garlic. until browned and cooked to your desired degree of doneness.* • Thinly slice the scallions, separating the white bottoms and hollow • Leaving any browned bits (or fond) in the pan, transfer to a cutting green tops.
5 10 2019 Sides Beverages Coffee &

BRUNCH MENU 5 10 2019 2015 HUMMUS VUtahini, spicy sauce 8 WHIPPED FETA Ufermented honey, black pepper 8 MUHAMMARA sumac almonds, roasted red pepper, yogurt 8 chorizo +3 / bacon +3 / truffles +5 per gram / extra pita +1 PEANUT BUTTER WAFFLE mini chocolate chips, peanut butter whipped cream, cereal crunch 11 CONFIT FINGERLING* bearnaise, crispy duck egg 15 B&B BISCUIT* whipped feta, honey butter, soft scrambled egg, avocado or Gifford's bacon 12 SHAKSHUKA* spicy tomato, benne + caraway cracker, Israeli salad, duck egg 15 STEAK & EGGS* U coulotte, crispy potatoes, black truffle, kimchi aioli, sunny eggs 25 GREEN EGGS & LAMB* braised lamb, buttermilk biscuit, avocado hollandaise 15 GREEN CHILE BURRITO scrambled egg, hashbrowns, chorizo, cheddar, Hatch green chile, creme fraiche 14 BABY GREENS U roasted fingerling potatoes, braised Gifford’s bacon, sweet pea ranch 12 add steak* 6 / add shawarma chicken thigh 4 AVOCADO CRISPY RICE VUCarolina Gold crispy rice, collard greens, peanuts, serrano chiles 14 add steak* 6 / add shawarma chicken thigh 4 PROUDLY SERVING Vvegan Ugluten free SIDES BEVERAGES COFFEE & TEA BACON WRAPPED MEXICAN COCA COLA 3 DRIP 3 DATES U parmesan, pomegranate MEXICAN SPRITE 3 ESPRESSO 2.75 molasses 2 each C/H ABITA DRAFT AMERICANO 3.50 GIFFORD'S BACON U ROOTBEER 3 two pieces 5 CORTADO 3.50 ICED TEA 2.50 TWO EGGS *U CAPPUCCINO 3.50 MINT LEMONADE 3.50 any style 3 C/H LATTE 4 FRENCH FRIES UV ASSORTED TEAS 2.50 B&B ketchup 3 C/H BUTTERMILK BISCUIT SERVED COLD OR HOT butter & jam 3 *THIS MENU ITEM MAY CONTAIN RAW OR UNDERCOOKED FOODS.
Starters Entrees Dessert

Restaurant Week Lunch $14.19 Starters RICOTTA CROQUETTES spicy honey PAPPAS BRAVAS* crème fraîche, chipotle peppers BRUSSELS SPROUTS* “Caesar” dressing, parmesan CAESAR* romaine hearts, fresh tomatoes, garlic croutons, parmesan SOUP du JOUR Entrees THE SOCIAL BURGER* caramelized onions, sauteed mushrooms, onion cheddar cheese, house-made steak sauce, crispy fries GRILLED CHEESE* cheddar, smoked gouda, parmesan, tomoto, jalapeño jam GRILLED CHICKEN SANDWICH sun-dried tomato aioli, pickled cucumbers, lettuce, tomato, fontina, bacon, crispy fries CARBONARA* pasta, bacon, black pepper, parmesan, cream sauce, poached egg MARGHERITA* tomato sauce, mozzarella, parmesan, basil, olive oil BEE STING* soppressata, chile oil, honey, mozzarella, oregano, parmesan Dessert CHOCOLATE BROWNIE gluten free brownie, chocolate sauce, vanilla ice cream, whipped cream SORBET Restaurant Week Dinner $28.19 Starters RICOTTA CROQUETTES spicy honey PAPPAS BRAVAS* crème fraîche, chipotle peppers BRUSSELS SPROUTS* “Caesar” dressing, parmesan OVEN ROASTED CAULIFLOWER* rosemary oil, muhammara sauce, red pepper AVOCADO TOAST filone, guacamole, pistachios, marinated cherry tomatoes, burrata, balsamic CAESAR* romaine hearts, fresh tomatoes, garlic croutons, parmesan KALE & QUINOA SALAD* wheat croûtons, berries, apples, orange vinaigrette, bacon, quinoa, goat cheese Entrees THE SOCIAL BURGER* caramelized onions, sauteed mushrooms, onion cheddar cheese, house-made steak sauce, crispy fries CARBONARA* pasta, bacon, black pepper, parmesan, cream sauce, poached egg CLAM LINGUINE*
T-Bones with Sweet & Savory Steak Sauce INGREDIENTS COOKING

T-Bones With Sweet & Savory Steak Sauce Homemade steak sauce made with dates, onion, molasses will make your tastebuds sing with joy as you savor this juicy grilled T-Bone! INGREDIENTS 2 beef T-Bone Steaks, cut 1 inch thick (about 16 ounces each) 1/2 pound small carrots with tops, trimmed 2 tablespoons water 50 Min 4 42 Cal 32g 2 medium zucchini and/or yellow squash, cut in 1/2-inch slices Servings Protein 1 teaspoon olive oil 2 teaspoons coarse grind black pepper 1 can (8 ounces) tomato sauce 1/3 cup chopped pitted dates 1/4 cup chopped onion 3 tablespoons balsamic vinegar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon minced garlic 1/2 teaspoon salt COOKING 1. Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve. 2. Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired. 3. Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals.