Open Monday-Thursday 10am-6pm Friday-Saturday 10am-6pm
Open Monday-Thursday 10am-6pm Friday-Saturday 10am-6pm
Specials From The Meat Dept
Bavette Steak $16.99 lb.
Italian Stuffed pork Chops $5.99 lb.
Homemade Meatloaf $8.99 lb.
Mashed Potatoes $3.99 lb.
Cooked Sausage & Peppers $5.99 lb.
Specials From The Deli
Szechuan Noodles $7.49 lb.
Cucumber Tomato Feta $7.49 lb.
Cordon Bleu Bites $0.49 Each
Boar’s Head Ovengold Turkey Breast $12.49 lb.
Boar’s Head Horseradish Cheddar $8.79 lb.
Lunch Special
Toasted Deep Fried Turkey Breast With Pepper Jack Cheese, Dill Pickle Relish, And Lettuce & Tomato. Served On An Amorosa Sub Roll. Comes With Chips & A Pickle.
Cheese Department
Garlic & Herb Boursin Cheese. Come Try A Free Sample Today!
Wine Dept Wine Tasting This Saturday June 6th From 1-4 PM
Bavette Steak Recipe
For The Steak:
Instructions
1.Prep The Steak:
Take The Bavette Steak Out Of The Refrigerator 30 Minutes Before Cooking So It Comes Closer To Room Temperature For A More Even Cook. Pat It Completely Dry With Paper Towels And Season It Generously With Coarse Salt And Freshly Ground Black Pepper.
2. Sear The Steak:
Heat A Large Cast-Iron Skillet/ Or Flat Top Grill Over Medium-High Heat Until It Is Smoking Hot. Add The Neutral Oil, Then Place The Steak In The Pan Or On The Flat Top Grill. Sear Undisturbed For 3 To 4 Minutes Until A Deep, Dark Brown Crust Forms, Then Flip And Cook For Another 3 To 4 Minutes Until It Reaches An Internal Temperature Of 125 Degrees F For Medium-Rare.
3. Rest And Slice:
Transfer The Steak To A Cutting Board, Cover Loosely With Aluminum Foil, And Let It Rest For 5 To 10 Minutes. This Is Vital For A Bavette! Once Rested, Slice The Steak Thinly Against The Grain (The Meat Fibers Run In A Specific Direction; Slice Perpendicular To Them) For The Most Tender Bite.
4. Serve:
Plate The Sliced Steak And Generously Spoon The Fresh Chimichurri Sauce Over The Top And Enjoy!