Sometimes nothing is more satisfying than a tender, juicy piece of steak that’s been marinated and grilled to perfection. The naturally rich flavors of the meat are enhanced by seasonings and complemented by side dishes that will leave you stuffed for days—in a good way! From salad to sirloin to surf and turf, Edina restaurants show just how versatile steak can be.
Oscar-style Hanger Steak
Salut Bar Américain
Have a hankering for a hanger steak? Try it Oscar-style at Salut, which also offers Oscar-style filets ($22.95 for hanger, additional $6.95 for Oscar-style). Crab and asparagus accompany the prime, all-natural, USDA choice beef from Swanson’s local butchery, where it undergoes a wet-aging process to seal in flavor and freshness. The dish is unified with béarnaise sauce full of tarragon, and completed with your choice of buttery mashed potatoes or hand-cut fries. The restaurant also offers nightly dinner specials, several of which feature steak. On Tuesdays, try the “deconstructed” beef Wellington, which drifts away from the traditional puff pastry-wrapped steak and is instead a grilled petit filet with a wild mushroom-Boursin cheese strudel ($28.95). The dish is finished with sautéed spinach and thyme demi-glace, making it a meal fit for a king. 5034 France Ave. S.; 952.929.3764; brunch: 10 a.m.−3 p.m. Sun.; lunch hours: 11 a.m.−4 p.m. Mon.−Sat.; dinner hours: 4 p.m.−10 p.m. Mon.−Thurs., 4 p.m.−11 p.m. Fri.−Sat., 3 p.m.−9 p.m. Sun.
Steak Salad
Crave
Added to the menu last fall, the steak salad at Crave is sure to satisfy both meat and veggie lovers ($14.95). Whenever possible, Crave supports locally owned, independently operated farms and always serves 100-percent natural or free-range raised meats. In this salad, pieces of corn-fed, certified Angus beef is generously rubbed with Crave’s top-secret house seasoning blend and char-grilled for a more aggressive flavor. The meat sits on a bed of baby spinach mixed with red onion, tomato, bacon and house-made balsamic vinaigrette, and is piled with crispy fried onions for some extra crunch. Looking for something larger? Try the Nori-crusted New York Strip, a pan-seared, surf and turf style steak also new to the menu ($34.95). Dried Nori, or seaweed, is crushed and blended with black peppercorn and sesame seeds to make the rub, and is served with sweet potato mash, grilled green onions, szechuan green beans and ponzu sauce to taste. 3520 W. 70th St.; 952.697.6000; brunch hours: 10 a.m.−3 p.m. Sun.; lunch hours: 11 a.m.−4 p.m. daily; dinner hours: 4 p.m.−10 p.m. Mon.−Thurs., 4 p.m.−11 p.m. Fri.−Sat., 4 p.m.−9 p.m. Sun.
9 oz. Top Sirloin
McCormick & Schmick’s
The menu at McCormick & Schmick’s was recently revised to include larger side dishes for table sharing and slightly reduced prices. The 9 oz. top sirloin is popular among diners, and comes with the vegetable of the day, like broccoli, asparagus or green beans with carrots ($21.95). The steak, which is 21-day dry-aged USDA Midwest corn-fed beef, is topped with your choice of a demi glace or bleu cheese cream sauce with a slight amount of crumbles. If that’s not enough food, add one of the new sides like broccoli with lemon butter or sweet potato fries ($4.95 each). 3203 Galleria; 952.920.1142; hours: 6 a.m.−midnight daily.
Steak & Pierogies
Edina Grill
All of the meat at Edina Grill is cut in-house, which makes for fresh and personalized portions. The steak comes from US Foods Stockyards, and each is dry-marinated with a BBQ rub and finished with a steak glaze. The steak and pierogies plate includes medallions of marinated steak, pierogies (a cheese and potato dumpling), crispy tobacco onion strings, horseradish sauce and fresh parsley ($13.55). Another dish worth noting is the Grill’s cheesesteak, a hoagie roll filled with thinly sliced sirloin, bell peppers, onions and pepperoncini ($12.55). Add some horseradish sour cream and plenty of American cheese, and you have a delectable Midwest version of the East coast’s classic sandwich. 5028 France Ave. S.; 952.927.7933; hours: 7 a.m.−10 p.m. Mon.−Thurs.; 7 a.m.−11 p.m. Fri.−Sat.; 7 a.m.−9 p.m. Sun.
Bone-in Steer Tenderloin
Kozy’s Steaks and Seafood
Kozy’s serves only the finest certified angus beef steaks and prime rib, and the bone-in steer tenderloin is known as the best dish in town ($42.95). This unique tenderloin cut is Kozy’s trademark meat and is kept on the bone to lock in flavor and tenderness. The restaurant refrains from marinating the meat and lets it speak for itself with just a simple salt and pepper seasoning. Mushroom caps and au jus sit atop the tenderloin, which also comes with garlic mashed potatoes and the option to add the vegetable of the day. If you’re looking for a slightly smaller portion, try the rib-eye, which is covered in caramelized onions and button cap mushrooms, and served over hashbrowns cooked in individual pans ($36.95). 3220 Galleria; 952.224.5866; brunch: 10 a.m.−2 p.m. Sun.; lunch hours: 11 a.m.−4 p.m. daily; dinner hours: 4 p.m.−10 p.m. Sun.−Thurs., 4 p.m.−11 p.m. Fri.−Sat.
Steak Souvlaki Sandwich
Dino’s
The steak souvlaki sandwich is sure to satisfy your lunchtime craving for steak if you’re in a hurry (or even if you aren’t). This open-faced sandwich is served on a 7-inch pita and diners are able to assemble their own perfect portion from two kebobs, or 5 oz. worth, of steak, juicy tomatoes, raw onions, lemon juice and, of course, tzatziki ($6 plus additional cost for more toppings). The meat is marinated with Dino’s own Greek seasoning, and the cool and creamy yet tangy cucumber dip makes it a delicious meal with traditional flavors. With the steak souvlaki meal, you’re also able to choose a side dish from French fries, salad or rice, and the rice can be a popular choice for those looking to incorporate it into their sandwich ($9). Dino’s steak has exceptional quality, largely due to the fact that Swanson’s trims off all the fat before packaging. The culinary team at Dino’s always double-checks, and if they find even the smallest speck of unsavory meat they’ll shave it off before you see it. 6539 York Ave. S.; 612.866.6363; hours: 10:30 a.m.−9 p.m. Sun.–Thurs.; 10:30 am.–10 p.m. Sat.
Tucker’s Rosemary Filet
The combination of sweet and savory on Tucker’s 8 oz. tenderloin filet leaves little to be desired ($19.50). The honey-rosemary marinade used prior to cooking the filet also incorporates soy sauce, olive oil, chopped garlic, black pepper and kosher salt. The beef, which is charbroiled to order, comes from US Foods and is portioned in-house to keep it fresher than pre-cut, pre-packaged meat. With sides of garlic mashed potatoes and delectably seasoned, grilled asparagus, this meal covers all the bases. 6740 France Ave. S.; 952.358.6100; hours: 11 a.m.−12 a.m. Mon.−Thurs.; 11 a.m.−1 a.m. Fri.−Sat.; 10 a.m.−11 p.m. Sun.
Steak and Shrimp
TJ’s of Edina
A surf-and-turf style dish, the steak and shrimp plate at TJ’s of Edina ($11.95) boasts a 6 oz. sirloin that’s cut in-house and plated with six golden shrimp with cocktail sauce to taste. Side dishes include a choice of rice pilaf, fries or a baked potato. Not in the mood for a starch? Substitute with their soup of the day, like chicken wild rice, or a small Caesar salad. If you’re in the mood for Mexican, the sizzling steak fajita is also a popular choice and is served with all the fresh fixings and flavorful pico de gallo ($11.95). 7100 Amundson Ave.; 952.941.2005; hours: 8 a.m.−9 p.m. daily.
