STEER – IN

Romaine lettuce, croutons, parmesan cheese, and Caesar dressing.

Caesar Salad

Rich chocolate cake served with vanilla ice cream.

Chocolate Cake

Seasonal vegetables stir-fried in a soy sauce.

Vegetable Stir Fry

Juicy steak served with crispy chips and a side salad.

Steak and Chips

Toasted bread topped with garlic and parsley.

Garlic Bread

Succulent prawns served with a tangy cocktail sauce.

Prawn Cocktail

Mixed greens, cherry tomatoes, cucumbers, and house vinaigrette.

House Salad

Classic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cheese.

Tiramisu

Pasta with seasonal vegetables in a light sauce.

Pasta Primavera

Mushrooms stuffed with cream cheese and herbs.

Stuffed Mushrooms

Spicy chicken wings served with ranch dressing.

Chili Wings

Cheese Platter

Chocolate Fondant

Pasta with mixed seafood in a garlic and white wine sauce

Seafood Linguine

Served with garlic butter and seasonal vegetables

Grilled Ribeye Steak

Crispy pork belly served with a sweet chili sauce

Pork Belly Bites

Salted Cod Croquettes

Margarita

Chocolate Lava Cake

Bruschetta

Fried Calamari

Refreshing mix of rum, coconut cream, and pineapple juice.

Pina Colada

Classic cocktail with rum, mint, lime, and soda.

Mojito

In a mixing bowl, combine the ground beef, salt, and black pepper. Mix well until the ingredients are evenly incorporated.

Prepare the Beef Patties

Divide the beef mixture into four equal portions and shape each portion into a patty, about 3/4 inch thick.

Shape the Patties

Preheat your grill or stovetop skillet over medium-high heat.

Preheat the Grill

Place the patties on the preheated grill or skillet. Cook for about 4-5 minutes on one side.

Cook the Patties

Flip the patties and place a slice of cheddar cheese on top of each patty. Cook for an additional 3-4 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Flip and Add Cheese

While the patties are cooking, slice the burger buns in half and toast them lightly if desired.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, a slice of tomato, onion slices, and pickles. Add your preferred condiments (ketchup, mustard, mayonnaise) on the top half of the bun.

Assemble the Burgers

Close the burgers with the top half of the bun, serve hot, and enjoy your homemade STEER – IN burgers!

Serve

Ground beef

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato

Pickles

Onion

Salt

Black pepper

Ketchup

Mustard

Mayonnaise

Rinse the Romaine lettuce under cold water to remove any dirt. Shake off excess water and pat dry with a kitchen towel. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.

Wash and Prepare Romaine

Add the croutons and grated Parmesan cheese to the bowl with the chopped Romaine lettuce. Toss gently to combine.

Add Croutons and Parmesan

In a small mixing bowl, mince the garlic and finely chop the anchovy fillets. Add the minced garlic, chopped anchovies, egg yolk, Dijon mustard, and lemon juice to the bowl.

Combine Ingredients

Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and creamy.

Whisk in Olive Oil

Add salt and black pepper to the dressing mixture. Adjust seasonings to taste.

Season the Dressing

Pour the prepared dressing over the salad base (Romaine, croutons, and Parmesan) in the large bowl.

Combine Salad and Dressing

Toss the salad gently until everything is evenly coated with the dressing. Serve immediately.

Toss and Serve

Romaine lettuce

Croutons

Parmesan cheese

Garlic

Anchovy fillets

Egg yolk

Dijon mustard

Lemon juice

Olive oil

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Combine All Ingredients

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Bake the Cakes

In a medium bowl, beat the softened unsalted butter until creamy. Gradually add the cocoa powder and powdered sugar, alternating with the milk, and beat until smooth and spreadable. Stir in the vanilla extract.

Prepare the Frosting

Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Add the second layer and frost the top and sides of the cake.

Frost the Cake

Cut the chocolate cake into slices and serve with scoops of vanilla ice cream on the side.

Serve with Ice Cream

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Large eggs

Whole milk

Vegetable oil

Vanilla extract

Boiling water

Unsalted butter

Powdered sugar

Vanilla ice cream

Wash and chop the bell peppers, broccoli, carrot, snow peas, and zucchini into bite-sized pieces.

Chop the Vegetables

In a small bowl, mix together the soy sauce, sesame oil, minced garlic, minced ginger, and cornstarch until well combined.

Prepare the Sauce

In a large skillet or wok, heat over medium-high heat. Add a tablespoon of oil if desired.

Heat the Pan

Once the pan is hot, add the chopped vegetables. Stir-fry for about 5-7 minutes, or until they are tender-crisp.

Add the Vegetables

Pour the sauce over the vegetables and stir well to coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken.

Add the Sauce

Remove from heat, sprinkle with sesame seeds and chopped green onions. Serve hot over rice or noodles, if desired.

Garnish and Serve

Bell Peppers

Broccoli florets

Carrot, sliced

Snow Peas

Zucchini, sliced

Soy Sauce

Sesame Oil

Garlic, minced

Ginger, minced

Cornstarch

Sesame Seeds

Green Onions, chopped

Take the ribeye steak out of the refrigerator and allow it to come to room temperature for about 30 minutes. Pat the steaks dry with a paper towel.

Prepare the Steak

Generously season both sides of the steak with salt and black pepper.

Season the Steak

In a skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness.

Cook the Steak

In the last minute of cooking, add the butter, crushed garlic cloves, and thyme sprigs to the skillet. Baste the steak with the melted butter for extra flavor.

Add Flavor

Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing.

Rest the Steak

Peel the potatoes and cut them into thick strips resembling chips.

Prepare the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Soak the Chips

In a deep frying pan or fryer, heat the vegetable oil to 180°C (350°F).

Heat the Oil

Drain and pat dry the soaked potatoes. Fry them in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.

Fry the Chips

In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and chopped cucumber.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad and toss to coat.

Dress the Salad

Ribeye steak

Butter

Garlic cloves

Fresh thyme

Potatoes

Mixed salad greens

Cherry tomatoes

Cucumber

Balsamic vinegar

In a medium bowl, soften 1 cup of unsalted butter at room temperature. Use a fork or a spatula to mix in the minced garlic cloves (4 cloves), finely chopped fresh parsley (2 tablespoons), salt (1 teaspoon), and black pepper (1 teaspoon) until well combined.

Prepare the Garlic Butter

Preheat your oven to 375°F (190°C) to prepare for toasting the garlic bread.

Using a serrated knife, slice the baguette (1 loaf) in half lengthwise to create two long pieces. Make sure the cuts are even for uniform toasting.

Slice the Bread

Generously spread the prepared garlic butter mixture evenly over the cut sides of both halves of the baguette.

Spread the Garlic Butter

Place the garlic buttered baguette halves on a baking sheet, cut side up. Bake in the preheated oven for 10-15 minutes, or until the edges are golden brown and the butter is bubbly.

Toast the Bread

Remove the garlic bread from the oven and let it cool for a few minutes. Slice into smaller pieces if desired, then serve warm.

Cool and Serve

Baguette

Unsalted Butter

Fresh Parsley

Black Pepper

In a large pot, bring 1 liter of water to a boil. Add 1 tsp of salt and the prawns. Cook for 2-3 minutes until they turn pink and opaque.

Boil the Prawns

Once cooked, drain the prawns and transfer them to a bowl of ice water to stop the cooking process. Let them cool for about 5 minutes.

Drain and Cool

Remove the prawns from the ice water and drain them well. Pat dry with paper towels.

Drain Again

Drizzle 2 tablespoons of lemon juice over the prawns and toss gently to coat.

Add Lemon Juice

In a mixing bowl, combine 1 cup of mayonnaise, 1 cup of ketchup, 2 tablespoons of horseradish sauce, 1 teaspoon of Worcestershire sauce, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper.

Stir the mixture well until all ingredients are fully combined and smooth. Adjust seasoning to taste.

Steer – In