Tupperware Tuesday: Maple & Soy-Glazed Steak

Tupperware Tuesday, a real look at the food I make each week. No fancy cameras, no lightbox contraption, no perfect angles. Just what’s for lunch.


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Adapted from Cooking Light, March 2010.

I made the steak pretty much as directed except I used tri-tip, which was on sale at Fresh & Easy, and significantly increased the amount of Sriracha. I also made extra marinade to toss with whole wheat thin spaghetti. Since I had left over baby spinach, I sandwiched leaves between the steak and spaghetti, drizzling extra sauce over to finish. The heat from the microwave wilted the spinach just enough to take away the raw taste.

I loved the sauce. I definitely saved this recipe just for the sauce.

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I eat: Mastro’s Steakhouse [4]

Mom deserves the best. And like I’ve said before, Mastro’s is THE BEST! So a little more than a year after I first took my parents to Mastro’s, we went back to celebrate the best mom in the whole wide world, my mom ♥

Our meal started out with the usual bread service as we waited for our entrees. My mom and dad decided to share the Chef’s Cut Rib-eye and Chilean Sea Bass.

chefsribeye csb

Henry and I also went with the Chilean Sea Bass since I loved it so much last time. As for our steak, we wanted to switch it up. We ordered the off-the-menu special, Australian Wagyu Rib-eye “Tomahawk” (22oz). I didn’t know how it could possibly top the Chef’s Cut Rib-Eye, but I was really hoping it would especially since the Tomahawk was priced at $96!!

auswagyu

Well, even though the steak was excellent, I really couldn’t tell the difference between the Tomahawk and the Chef’s Cut (it was no more juicy or tender) so I can’t justify spending the extra $45.

We usually order sides of Lobster Mashed Potatoes and Sauteed Spinach, but this time we ordered Alaskan King Crab Black Truffle Gnocchi and Roasted Brussels Sprouts.

SO. DAMN. GOOD.

Come on, Crab + Truffle + Gnocchi???? I’m drooling just thinking about it right now. And I’m totally a sucker for brussels sprouts… I love roasting them with a little drizzle of balsamic vinegar.

I think Henry and I have tried most of the desserts offered so we went with an old favorite: Mastro’s Signature Warm Butter Cake Ala Mode. You really can’t go wrong with this one!

bc

Verdict (4.0): 5/5
Mastro’s
246 N Canon Drive
Beverly Hills, CA 90210