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Restaurants›Stockyards Tavern & Chophouse›Dinner Menu Recipe

Dinner Menu Recipe

Inspired by Stockyards Tavern & Chophouse

Time1h

Serves4

Dinner offerings including steaks, seafood, and vegetarian options.

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Ingredients

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Steak

2 pieces Ribeye Steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 sprigs Fresh Rosemary

Seafood

2 pieces Salmon Fillets

2 tbs ReaLemon lemon juice

2 cloves Garlic, minced

2 tbs Fresh Dill

1 tsp Celtic sea salt

1 tsp black pepper

Vegetarian

2 medium Zucchini

1 large Bell Pepper

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

3 1/2 oz (100 g) Feta cheese, crumbled

Method

Steak Preparation

1

Season the Steak

Rub the ribeye steaks with olive oil, salt, black pepper, and garlic powder. Let them sit at room temperature for 30 minutes.

2

Cook the Steak

Heat a skillet over high heat. Add the steaks and sear for 4-5 minutes on each side for medium-rare, adding rosemary in the last minute. Let rest before serving.

Seafood Preparation

3

Marinate the Salmon

In a bowl, mix lemon juice, minced garlic, dill, salt, and pepper. Coat the salmon fillets with the marinade and let sit for 15 minutes.

4

Cook the Salmon

Preheat the oven to 400°F (200°C). Place the salmon on a baking sheet and bake for 12-15 minutes or until cooked through.

Vegetarian Preparation

5

Prepare the Vegetables

Slice the zucchini and bell pepper into thin strips. Toss with olive oil, salt, and pepper.

6

Grill the Vegetables

Preheat a grill or grill pan. Grill the vegetables for about 5-7 minutes until tender. Top with crumbled feta cheese before serving.