How Chefs Are Beefing Up The Menu

Bone-in Ribeye at Live Fire 2017.

When we say everything is bigger in Texas, we mean better, too. That includes the food. From the Panhandle to South Texas and everywhere in between, we celebrate many different cultures and backgrounds that make us all uniquely Texan.

But even though we’re all different, beef brings us to the table. From chili cook-offs to backyard barbecues, beef is a big part of being Texan. Not only is that proven true in our backyards, but restaurants across the state are adding more and more beef to their menus. We witnessed it firsthand at the 2017 Live Fire! event hosted by The Austin Food & Wine Alliance. Take a look at some of the beef food trends of the night.

Greek Influence

Gyros are a Greek sandwich-style dish made of meat, lettuce, onion, tomato and tzatziki sauce served on flatbread. Throw beef in the mix, and it just gets tastier. Chef John Tesar of Knife Dallas was one of several chefs who prepared gyros. Tesar’s was a crowd favorite, filled with beef from a Steamship Round.

Chef John Tesar shaving beef off of a Steamship Round.

Fire-Roasted Steamship Round in the style of a Gyro prepared by Knife Dallas.

Short Ribs, Not Short on Flavor

Short ribs might be the only thing that aren’t bigger in Texas, but what they lack in size they make up in flavor. This cut is moist, tender and adds value to any dish. Chefs Tien Ho and Amy Eubanks of Whole Foods and Chef Michael Castillo of Uchi Austin served up some delectable short rib dishes.

Short Rib Shawarma, Ramp Tahini and Lavash prepared by Whole Foods

Tamari-Glazed Smoked Beef Short Rib and Cornbread with Yuzukosho Butter prepared by Uchi Austin

Asian Influence

From Korean-style barbecue to Thai street food, there was a big showing of Asian-influenced beef dishes at Live Fire!. Lakana Trubiana of Dee Dee served a Thai Waterfall Beef Salad that was a kaleidoscope of colors and flavors.

Nam Tok Neua, Thai Waterfall Beef Salad prepared by Dee Dee

For the Foodies

Above all else, chefs have to cater to foodies and people who enjoy unique flavors. Dishes like steak tartare and carpaccio are often served as appetizers in higher-end restaurants. Chef Fiore Tedesco of L’Oca d’Oro took it to the next level with Juniper-Crusted Wagyu Carpaccio and Spring Pea Pesto.

Juniper-Crusted Wagyu Carpaccio with Spring Pea Pesto prepared by L’Oca d’Oro.

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