Disclaimer – This is a sponsored post. However, as always, all opinions are my own
This past month, Longhorn Steakhouse posed the question, why can’t Thanksgiving also be Steaksgiving?! Why not celebrate and give thanks with one of the most indulgent and satisfying of main courses? And while we sink our teeth into a juicy, perfectly medium-rare fillet, why can’t we give back as well?
Executive Chef Michael Senich has been at the helm of creating those indulgent courses for Longhorn Steakhouse for the past 2 years. Four times a year, Chef Michael creates a fresh new menu, highlighting ingredients of the season, for Longhorn’s Peak Season menu. In the summer this may mean dishes loaded with tomatoes and artichokes, and a focus on grilling. In spring, the menu may come alive with lamb and horseradish. In the winter, Chef Michael may warm us up with something like a warm bread pudding, or a whisky sauce to take the nip out of the air. This Chef created special menu is a great compliment to the traditional menu while keeping the restaurant in tune with the more daring diner.
And right now you can feel even better about dining at LongHorn thanks to Steaksgiving! Now through Thursday, Nov. 20, LongHorn Steakhouse will help give back to the local community with a special in-restaurant offer to support our local food banks. During this time they will offer a free dessert to guests in exchange for a canned good donation at the restaurant. After all of the canned goods have been collected, LongHorn Steakhouse restaurants will donate them to a local food bank.
After a fantastic group dinner at Longhorn in Millbury, MA, I decided to celebrate fall flavors and Steaksgiving on my own as well.
When I think of fall ingredients in New England, I think of apples every time! Fall also makes me crave, rich, meaty flavors…which is good when you are eating steak. But that richness can also be achieved through browning and slow cooking. And the best example of that is my mom’s red cabbage recipe.
When I created this apple topping for my steak, I wasn’t sure that it would work out. However, any doubts I had faded as my apples held on to their crispy sweetness, while absorbing the depth of the pan drippings, Worcestershire sauce and onions.
Autumn Steak Topping
For the below recipe, you will want to follow this cooking method for your steak, or your own favorite recipe. This recipe starts when you take your steaks out of the pan. The heat should still be on, and all of the drippings should still be in the pan.
- Pan drippings from cooking steak (follow the cooking method in my Massachusetts Steak recipe post, or the method you choose)
- 1 Tbsp Worcestershire sauce
- ½ gala apple cut into matchsticks
- ½ vidalia onion cut into matchsticks
- As you remove your steak from the pan, pour in the worcestershire sauce, watch out for the sauce sizzling out of the pan.
- Add onions and apples to the pan, stir around so they pick up all of the drippings at the bottom of the pan.
- Let cook on medium high for about 5 minutes, or until onions begin to appear translucent.
- Spoon Autumn Steak Topping over your steak and enjoy!
Fall Red Cabbage
For this recipe, I use Aunt Nellie’s Sweet & Sour Red Cabbage. It is available in jars in the canned vegetable aisle of your grocer.
- 1 Tbsp butter, margarine, or butter substitute
- 1/2 vidalia onion (chopped)
- 1/2 gala apple (chopped)
- 1 jar (16 oz) Sweet & Sour Red Cabbage
- Place butter in a 2 quart pot and turn heat to medium-high
- When butter melts, add the onions and cook for 2 minutes
- Stir in the apples
- Continue cooking until onions become translucent
- Pour in the jar of cabbage and bring to a boil
- Cover the pot, reduce heat and simmer for a minimum of 10 minutes and up to 1 hour