What’s cooking at Main Street Grill?
By Preston Milstead
We’ve been hard at work at Main Street Grille this summer creating new additions to our menu. Here’s a sample!
Bavette Steak – Our newest steak at Main Street Grille.
The Bavette cut is popular in France and Canada. It comes from below the T-Bone and Porterhouse cuts and while the steak can be fibrous it yields a surprisingly intense flavor. Make sure to cut across the grain of the steak to avoid having to chew on your bites! Cooking a Bavette steak varies; it can be grilled or pan-sauteed in butter.
Grecian Seasoning – One of four new gourmet seasonings at Main Street Grille.
We worked with chefs from across the country because we wanted to make sure we had the best seasonings for the best cuts of beef we offer. Our Grecian seasoning is perfect on lamb, burgers, and of course the Bavette steak.
Here are the ingredients:
1 tablespoon finely minced white onion 1 tablespoon finely minced garlic
1 tablespoon dried marjoram 1 tablespoon dried ground rosemary
2 teaspoons kosher salt 1⁄2 teaspoon fresh ground black pepper
Main Street Grille North Canton