Bega Foodservice has included a skirt steak with cowboy butter recipe in the latest edition of its Flavour Passport, The Social Seat. Released in June, the collection focuses on shareable food, beverage pairings and value-conscious menu design.
For chefs, the recipe’s strength is its straightforward format. Skirt steak cooks quickly over high heat and can be sliced across the grain before being arranged as a central share plate. This presentation provides greater control over portioning while making the serve appear more substantial than an individually plated steak.
Cowboy butter supplies the richness and seasoning normally delivered through several separate garnishes. It can also be produced ahead of service and considered for other grilled proteins, vegetables or bread, increasing the value of the preparation across the menu.
Execution remains important. The steak must be trimmed consistently, rested properly and sliced correctly to protect tenderness. The butter should be portioned rather than applied freely, particularly where the dish is being costed as a shared entrée or bar snack.
Bega suggests the recipe can be paired with a Lemon Sour. Operators could also build a larger offer around profitable additions such as warm bread, fries or vegetable sides.
The result is a share plate that works with an existing grill section and creates several opportunities for additional sales without requiring a complicated new production process.
