THE TEXAS STEAKOUT MAGAZINE
MEET OUR HEAD CHEF CHEF STUART ROSS
C O C K TA I L S
EXPLORE OUR NEW C O C K TA I L L O U N G E AT T H E TEXAS STEAKOUT
STEAKOUT ISSUE NO. 1
THE TEXAS STEAKOUT MAGAZINE
2
GIFT CARDS AVA I L A B L E O N L I N E W W W. T E X A S S T E A K O U T . C O M
L O C AT I O N
HOURS
116 O’CONNELL STREET L I M E R I C K C I T Y, I R E L A N D . E M A I L : R E C E P T I O N @ T E X A S S T E A K O U T. I E
MON – FRI. 4PM – 10.30PM S AT & S U N . 2 P M – 1 0 . 3 0 P M
CALL: 061-414 440 / 061-410 503
* O U R G I F T C A R D S H AV E N O E X P I R Y D A T E , S O Y O U C A N E N J O Y Y O U R C E L E B R A T I O N W I T H T H E T E X A S S T E A KO U T AT A N Y T I M E O R DAT E . 3
THE TEXAS STEAKOUT MAGAZINE
Note
EDITOR’S
Welcome to the Texas Steakout, Limerick’s largest family restaurant proudly serving customers since 1989. I am thrilled to create this publication for this iconic Limerick restaurant because it has an incredibly special place in many people’s lives, myself included. One of the things I love about this restaurant is the quality of the food, the friendliness of the team and the memories of special occasions. Like many of you reading this, I have visited the Texas Steakout throughout my life, from my first communion to celebrating Christmas holidays with family. I have had birthday celebrations, date nights, work parties, get together with friends and the experience always bring me back again and again. The trojan team is always pushing forward and evolving, expanding the restaurant, creating new dishes, and now they have launched a beautiful cocktail lounge for parties and pre-dinner drinks. On behalf of the management & team at the Texas Steakout, we would like to thank you for reading this publication, for visiting the restaurant and supporting the business throughout the years. We hope you have many more celebrations, and that the Texas Steakout gets to be part of them for many years to come. Sláinte, Michelle Charlotte Costello
4
LO C AT I O N 116 O’Connell Street Limerick City, Ireland. Email: reception@texassteakout.ie CALL: 061-414 440 / 061-410 503 HOURS Mon – Fri. 4PM – 10.30PM Sat & Sun. 2 PM – 10.30 PM FIND US Facebook - @TexasSteakoutLimerick Twitter - @texassteakout Instagram - @texassteakout This magazine was created and produced by Michelle Charlotte Costello of Fusion Media (www. michellecharlottecostello.ie) on behalf of the Texas Steakout. Photography was created by Tarmo Tulit (www.tarmotulit.com) with exception to the archive images belonging to the Texas Steakout Restaurant. All rights are reserved.
CONTENTS
P A G E 6 - 9
HISTORY OF TEXAS STEAKOUT
PA G E 1 2 - 1 3
GOOD HONEST HEARTY FOOD
PA G E 1 4 - 1 5
C O R P O R AT E G I F T VO U C H E R S
PA G E 1 6 - 1 7
MEET YOUR CHEF
PA G E 1 9 - 2 1
THE STEAKOUT LOUNGE
P A G E 2 2
MAKE YOUR OWN STEAKOUT SPECIAL
PA G E 2 5 - 2 7
THE MENU
PA G E 2 8 - 2 9
DEEP IN THE HEART OF TEXAS
5
THE TEXAS STEAKOUT MAGAZINE
THE STEAKOUT STORY
From then until now
The Texas Steakout is without a doubt one of the most established and appreciated restaurants in Limerick. Here is our story about how exactly it came to be one of Limerick’s finest eateries. The Texas Steakout Restaurant is located in the basement of 116 O’Connell Street, a gorgeous setting for a restaurant with original stone brickwork giving that warm homely feel, accompanied by an age-old fireplace and friendly staff that make you feel most welcome. You can sense the character of the setting the second you walk through the doors. Although the inviting atmosphere and the mouth-watering menu selections are indeed something you come to expect from the Texas Steakout, a lot of work has gone into making the Texas Steakout what it is today. The Texas Steakout first opened in 1989 as a much smaller restaurant that seated sixty customers. Our team at the Steakout wanted to be sure that they were bringing something new and different to the restaurant scene in Limerick and with that idea in mind we decided to open a Texan themed steak house. ‘’What was really different about the Steakout was that obviously we had a big theme. We were serving really hearty American style dinners, so at the time there was nothing like it.” Along with the Texan themed menu options we made sure we paid great attention to theme incorporating it into the décor. Once the theme was decided the hunt for memorabilia commenced and all the charming Texan figures and ornaments that are in the restaurant today have adorned the walls since we opened in 1989. The decision to open such a unique style of restaurant in the heart of Limerick City during a time when dining out certainly wasn’t as popular as it is today, was a daring move, but indeed a move that captures the essence of the Steakout; taking a good idea and making it work. ‘’Our strongest asset is that we never relented on quality or service. It wasn’t a case of it can’t be done, it’s always been - it will be done.’’
6
WHAT I LOVE IS THAT W E H AV E T H E A B I L I T Y TO ADAPT. I’M SO P RO U D O F T H E FAC T THAT WE ADAPTED TO RECESSIONS, MENUS,EATING HABITS. WE CAN ADAPT AND STILL BE ON TOP - MARGARET ENRIGHT 7
THE TEXAS STEAKOUT MAGAZINE
Our team at the Texas Steakout pulled out all of the stops to ensure the restaurant would become well known and loved. Staying with the Texas theme of the antique ornaments every table was covered with classic American chequered tablecloths while each waiter/waitress were dressed head to toe as American cowboys/ cowgirls. Limerick had no other place like it and it was most definitely a drastic step away from the norm but it simply added to the already endearing nature of the restaurant and began to draw the crowds. It is safe to say that we did everything we could to build our customer numbers ‘’We even had a float in the St. Patrick’s Day parade just to promote ourselves and be out there. We also brought a fake life sized stuffed buffalo and planked him outside the door, it was all to get the place recognised. And thankfully it worked!’’ After years of hard work to build our customer base during the harsh times of a recession, it began to pay off and work began on the first of the Texas Steakout’s many extensions throughout the years. The Steakout now seats 280 people in our relaxed eating environment. The managing team at the Texas Steakout have an extremely high regard for every staff member working in the restaurant, both front of house and behind the scenes in the kitchen. As a restaurant we really pride ourselves on our devoted and dedicated staff as well as the food that we serve every day. The menu at the Steakout is bursting with variety, ranging from the highest quality steaks to Mexican dishes, speciality chicken dishes and vegetarian options. When you dine at the Texas Steakout you are ensured to enjoy a substantial meal just as if it were from your own kitchen at home, with fresh produce being prepared every day. ‘’We do not even have a can opener in the kitchen here. Every soup and every sauce are made from scratch, with the vegetables coming in the door every single day.”
8
‘’We’ve have changed details over the years to improve, but our core chefs are still here, they are irreplaceable. The ribs you’ll eat today are the very same ribs you would have ate in 1989, with the very same recipe. I think it is that consistency and then the added variety on the menu that are vital. There are dishes on the menu since we opened and we just cannot take them off. We even tried taking them away at one point and people insisted they wanted it all back.’’ There are a lot of exciting things on the horizon for the Texas Steakout, including the brand new Steakout Cocktail Lounge, which is available for private party bookings. “So many families come through our doors repeatedly and join us for all of those special occasions and milestones in their lives, it has been brilliant to watch them grow and celebrate with them, we have team members whose parents used to work with us at the Steakout, that is a great feeling to have generations of Limerick families here Our team at the Steakout are continuously wanting to improve every aspect of the restaurant and to keep evolving as social and eating trends advance. ” Which is why we decided to have a dedicated space to host parties and events, that serve delicious cocktails and platters. We know it is you, our customers that makes the Texas Steakout the success it is today, so we want to say thank you to each and every person who is reading this, thank you for taking the time to get to know us and we look forward to welcoming you back to the Texas Steakout for many more years to come. The Texas Steakout is located on 116 O’Connell Street Monday - Friday 4pm - 10.30 pm Saturday & Sunday 2pm - 10.30 pm Bookings available by phone at 061 414 440 | Or online at www.texassteakout.com
9
T H E C AT ’ S OUT OF THE BAG…
C O C K TA I L S – PA R T I E S - E V E N T S
116 O’CONNELL STREET L I M E R I C K C I T Y, I R E L A N D . W W W. S T E A K O U T L O U N G E . C O M
11
THE TEXAS STEAKOUT MAGAZINE
GOOD HONEST
Hearty Food
Hearty food, great cocktails and friendly staff are what we dish out in abundance at the Texas Steakout. We have everything covered for meat eaters and vegetarians alike with our menu including, juicy steaks, sizzling fajitas, sticky pudding, and luscious chocolate brownies. At the Texas Steakout we are passionately committed to supporting local Irish produce and only serve the freshest selection of produce that Ireland has to offer.
12
OUR INGREDIENTS We pride ourselves on creating menus that focus on utilising the finest produce to create dishes, bursting with a multitude of flavours. We are committed to supporting sustainable local Irish produce and only serve the finest selection of meat and produce that Ireland has to offer. Our head chef Stuart Ross and his team have over 30 years of experience creating the mouth-watering dishes from our kitchen and they pride themselves in their dedication to deliver quality modern Irish food.
DINING AT THE TEXAS STEAKOUT The Texas Steakout offers a casual dining experience. Whether you are dining in our main restaurant or looking to experience an intimate evening in one of our private sections, you will enjoy the casual setting and enjoyable ambience of the Texas Steakout restaurant. Your server will be happy to explain the origin of all our dishes, pairing them with wine recommendations should you wish from our extensive wine selection. With an array of dishes to make your mouth water, we are sure you will find something to please your palette.
FAMILY TIME If you enjoy exceptional food and eating out with your kids in the city, The Texas Steakout is the perfect family-friendly restaurant in Limerick, complete with fun activity packs to keep children entertained and a varied kids menu from cheeseburgers, to pasta and of course delicious milkshakes and desserts, we are sure you will be happy with your family time with us. From the very start we wanted to make the Restaurant homely and comfortable. We cater for all varied tastes and not just for meat lovers. We also have an excellent choice of Chicken, Vegetarian and Fish dishes. And then there is our Mexican Menu – the likes of which you would have to travel to Central America to get anything better! 13
THE TEXAS STEAKOUT MAGAZINE
CORPORATE GIFT
Vouchers
Under Irish Revenue’s Small Business Exemption Scheme, directors and employees can receive a non-cash bonus of up to €500 once a year. The most common way to avail of this is through vouchers. It is a tax-efficient way to reward your staff during the year or give a bonus this Christmas. Provided certain guidelines are followed, neither your company nor your employees will pay PAYE, PRSI or USI, potentially saving a total of €653.65 in tax per employee. If you have yet to avail of the Small Benefit Exemption Scheme so far in the year, make sure you do before 31st December!
14
THE BACKGROUND TO TAXFREE VOUCHERS In 2016, we saw the Small Business Exemption Scheme threshold double from €250 to €500. The tax-free vouchers are popular amongst companies who want to reward their employees with Christmas bonuses. There is no paperwork involved and no return to be made to avail of the scheme. Business owners are simply invoiced for the total value of tax-free vouchers ordered. The invoice is treated as a fully deductible business expense for accountancy purposes and there is no need to adjust payroll – provided the rules listed below are followed.
• Once per year The scheme can only be availed of once per year. Only one tax-free voucher can be paid to an individual in any one year, even if you do not avail of the maximum annual allowance of €500. If more than one bonus is given in a year, it is only the first one that will qualify for tax-free status.
THE SMALL BUSINESS EXEMPTION SCHEME RULES We have outlined the necessary guidelines below to help you qualify for the tax exemption:
• A salary sacrifice is not allowed You cannot fund the scheme from a deduction from your employee’s salary. You must get invoiced for the rewards and pay this external to payroll.
• Must be purchased from business funds. Tax-free vouchers must be purchased from the business bank account or credit card. It is important to note – directors or employees cannot purchase a voucher themselves and seek reimbursement from the company.
If you want to discuss our corporate gift vouchers you can email our team – info@texassteakout.com
• Non-cash format The benefit must be provided in a noncash format e.g. gift voucher, which cannot be converted into cash. As the payment must be in a non-cash form, the most common way to avail of this scheme is by purchasing gift vouchers.
15
THE TEXAS STEAKOUT MAGAZINE
MEET YOUR CHEF
Stuart Ross – Texas Steakhouse Chef Stuart Ross has been with us at the Texas Steakout since we opened our doors. He has created our most memorable dishes and flavours which has enticed Limerick patrons to return to celebrate their life successes and celebrations with us. He has a passion for food, kebabs and always adding a little twist to a recipe. We sat down with Stuart to grill him about food.
What is your earliest memory of cooking? “My earlier memory of cooking would have been a summer job that I had in Ted’s restaurant when I was about 14. My father knew the accountant in there, so he got me a summer job, keep me off the street for the summer, and I was on the pot wash in there for the summer. One of the chefs was out sick and I was asked to fill in, in his place so the head chef asked me if I was interested in being a chef and it took off from there. The rest is history. “
Favourite Cuisine to cook? “All kinds really. I suppose I like cooking Italian, the wife loves Italian food.” Do you ever order a sneaky take away? “Sure, we all have the odd kebab after a few beers although we shouldn’t. Chefs are the worst - great for cooking, terrible for eating.”
If you weren’t a chef, what profession might you find yourself in? “Not sure, I probably would have got How long are you working in the into something else creative where I Texas Steakhouse? could work with my hands.” A long time. (Laughs) From around ’89 or ‘90 so you can do the math.” What do you make of reality shows about kitchens? What’s the best piece of advice you “TV is saturated with them really at have ever recieved about cooking this stage. Some of it is staged, I mean, “Get the simple things right and the they might have been different in the rest will happen from there.” olden days but kitchens today are very professional places. I still watch those What’s your favourite thing about shows for ideas and that though. I like being a chef? the Iron Chef. “ “Every day is different; you won’t get bored.” Which celebrity chefs cooking do you like most? What is the strangest thing you “Heston Blumenthal. He’s a chef’s chef.” have ever tasted? “Strangest? Hmmm...Chef’s taste Finally, have you a kitchen tip for everything. I had shark once, that isn’t all our readers? on menu’s in Limerick.” “Never follow a recipe to the letter. Always leave a little room to put in a What is your favourite dish to eat? little extra and a little less of something.” “At the moment, a good surf and turf. The one from our kitchen is exceptional”
16
17
THE TEXAS STEAKOUT MAGAZINE
THE STEAKOUT LOUNGE
The secret is out!
The newest addition to the Texas Steakout family is our Steakout Lounge, available for private parties, events and pre dinner drinks. It’s all about fun, glamour, celebration and of course cocktails. Cocktails The art of making cocktails takes passion, fresh ingredients, and an extensive knowledge of flavours. There is a professionalism to creating the perfect drink - that it takes bartending to a whole new level, a level of creativity, a level beyond pouring a pint. When done well, cocktails are a defining feature of a night, a taste of a good memory and they simply pour sophistication in abundance.
18
Sometimes you want to go out for a pint, sometimes you want to go out for cocktails - maybe both, and we certainly cater for both at the Steakout Lounge. So why a cocktail lounge you may say? Well, the simple answer is the excitement in saying to your friends: ‘We are going for cocktails’. It’s grand and it is flash, you want to get dressed up for a night on the town and savour every minute of it. Our new Steakout Lounge offers an inherently grand venue, unique in stylish interior design, the Steakout Lounge will have you spoiled for choice. Our menu includes, high end spirits, fresh fruits and exciting mixes, and a presentation to make every cocktail Instagram worthy.
Events & Private Parties Enjoy pre-dinner drinks on the weekend or reserve the Steakout Lounge for midweek private party or event, our new and beautiful lounge is available for bookings and is a special addition to the Limerick bar and cocktail scene. The space comfortably hosts up to 80 and you can choose a selection of nibbles and treats from our menu. To view or book the Steakout Lounge visit our website www.steakoutlounge.com
19
THE TEXAS STEAKOUT MAGAZINE
MAKE YOUR OWN
STEAKOUT SPECIAL (SPECIAL RECIPE)
BACON AND BOURBON GLAZED STEAK WITH CARAMELISED RED ONION Ingredients: 4 X 10oz SIRLOIN STEAK
BOURBON SAUCE 1 Cup Bourbon 3 tbsp Brown sugar 1 cup Tomato Ketchup 3 tbsp Apple Cider 2 tbsp Worcester Sauce 1 tbsp Soya Sauce 1 tbsp Dijon Mustard 1 Clove Minced Garlic 1/2 Onion Diced 4oz Smoked Bacon Lardons Method: 1. In a large bowl mix bourbon, sugar, ketchup, cider, Worcester sauce, soya and mustard. 2. Sweat your onion and garlic over medium heat but don’t brown. Add bourbon and flame. 3. Add your wet mix and reduce to a sticky glaze. 4. Strain through a fine sieve. 5. In a non-stick pan crisp your bacon lardons and add to glaze. 6. Set aside and keep warm.
CARAMELISED ONION Ingredients: 2 Red Onions 2 tbsp Brown Sugar 1/2 Cup Balsamic Vinegar 1/2 Cup Red Wine Method: 1. Thinly slice your onion. Add all your ingredients to a thick-bottomed pot. 2. Simmer until the liquid has evaporated stir continuously. 3. Set aside and keep warm
STEAKS Method: 1. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. 2. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. 3. Let your meat rest for 10 minutes. 4. Dress your plates and garnish.
22
C E L E B R AT E IN STYLE C H R I S T M A S - G R A D U AT I O N S B I R T H D AY S - S P E C I A L O C C A S I O N S
116 O’CONNELL STREET L I M E R I C K C I T Y, I R E L A N D . W W W. S T E A K O U T L O U N G E . C O M 23
THE TEXAS STEAKOUT MAGAZINE
THE
MENU
APPETIZERS €4.50
[1,2,3]
Home-made crusty garlic bread.
BARBECUE SPARE RIBS
€7.50
[1,4,5,8,13,9]
Marinated, seasoned and coated with succulent BBQ sauce
BBQ CHICKEN WINGS
[1,4,5,8,9,13]
CHICKEN GOUJONS
[1,2,3,9]
€7.50
Succulent wings in our home- made BBQ sauce Starter: €7.50
Strips of chicken in American-style coating with a choice of dips: Barbecue • Garlic Mayonnaise • Sweet chilli
LOADED POTATO SKINS
Main Course:
€14.50
€7.50
[2,9]
Fried potato skins, loaded with your choice of fillings: Sour Cream, Cheese & Ham | Sour Cream, Cheese & Mushrooms (v) | Sour Cream, Spicy Chicken & Cheese
DEEP FRIED BREADED MUSHROOMS
Appetizers
GARLIC BREAD
€7.50
[1,2,3,9]
The old Texas Steakout favourite! Breaded and deep fried mushrooms with a garlic mayonnaise dip
CLONAKILTY BLACK PUDDING POTATO CAKE
€7.50
[1,2,3,9]
Complemented with a tasty honey & black pepper mayonnaise
NACHOS with melted cheese (v)
€5.50
[2]
NACHOS with spicy chicken, or beef & cheese (€2 extra)
HOME-MADE SOUP OF THE DAY
€5.50
[1,2]
All our soups are made from fresh stock, using only the freshest ingredients
COMBO STARTER PLATE-TO-SHARE
(Serves 2)
DEEP FRIED BRIE WEDGES (v)
[1,2,3,8,9]
€19.00
[1,2,3,8,9,12,13]
A mixture of spare ribs, chicken goujons, potato skins & spicy chicken wings Bread-crumbed wedges of brie, deep-fried & finished with red-currant jelly & salad leaves
CHICKEN, HAM & MUSHROOM VOL-AU-VENT
[1,2,3,5,6]
Starter: €7.50
Main Course:
Savoury puff pastry shells, filled with Limerick ham, diced chicken breast & mushrooms, in a white wine and cream sauce
€7.50
€15.50
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com
1. Gluten
24
2. Milk
3. Eggs
4. Fish
5. Celery
6. Sulphur Dixode
7. Mustard
8. Soybeans
9. Crustaceans
10. Molluscs
11. Nuts
12. Peanuts
13. Seasame
Chicken Dishes
CHICKEN DISHES CHICKEN TAGLIATELLE
Trust us, this is good !
€19
[1,2,3,6]
Succulent chicken in a creamy white wine sauce with mushrooms, bacon & cheese, served on a bed of tagliatelle pasta.
THAI CHICKEN CURRY
Authentic Thai recipe !
MUSHROOM CHICKEN MUSHROOM
[1,2,3,9]
€19
[9]
Strips of chicken breast cooked in our Thai green curry sauce with mushrooms, broccoli & basil leaves, served with steamed rice
A classic favourite !
€19
Breaded fillet of chicken with sauteed mushrooms, melted cheese, breaded mushrooms & a creamy mushroom sauce.
CREAMY GARLIC CHICKEN Seriously Tempting !
€19
[1,2,3,9]
Breaded fillet of chicken with sauteed mushrooms, melted cheese & topped with a creamy garlic sauce.
USA CHICKEN BURGER
€19
[1,2,3]
Southern style chicken fillet in a toasted brioche bun with lettuce, beef tomato, ruby slaw & burger sauce.
PIG ‘N’ CHICKEN
Highly recommended !
€19
[1,2,3,4,5,8,9,13]
Succulent wings & barbecue spare ribs with a tangy barbecue sauce
AMERICAN STYLE CHICKEN
Utterly delicious…
€19
[1,2,3,9]
Fillet of chicken in our southern style coating, deep fried, and topped with a choice of the following: Mushroom Sauce | Pepper Sauce | Barbecue Sauce [1,4,5,8,9,13]| Creamy Garlic Sauce | served with coleslaw on a side dish All the above Main courses are served with baked potato, French fries, rice, salad or mashed potato
CHICKEN or BEEF STIR FRY
Simple and tasty !
€19
[1,2,8,13]
A healthy combination of chicken OR beef pieces, stir-fried with garlic & mixed vegetables. Served on a bed of steamed rice
WARM CHICKEN, BACON & BLACK PUDDING SALAD Oh so yummy ! [1,6,7]
€17
Lightly marinated grilled chicken with warm black pudding, bacon strips, mixed salad and apple chutney
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com
Steakout Burgers
1. Gluten
2. Milk
3. Eggs
4. Fish
5. Celery
6. Sulphur Dixode
7. Mustard
8. Soybeans
9. Crustaceans
10. Molluscs
11. Nuts
12. Peanuts
STEAKOUT BURGERS STEAKOUT HOUSE BURGER
[1,2,3,6,7]
KNIFE AND FORK BURGER
(No Bun or Bap)
€18
Topped with sauteed mushrooms, bacon and melted cheese [Bap 1,2,3]
Topped with your choice of: PEPPER SAUCE [2,5] /CHEESE & GARLIC SAUCE[2,5] /MUSHOOM SAUCE [2,5]
THE “AMARILLO” BURGER first introduced it to our Menu back in 1988 !
[1,2,3,6,7]
8oz. of hearty Black Angus Steak minced in-house & topped with a delicious Creamy Mushroom Sauce. Served on a brioche Bun.
THE KENTUCKY BOURBON BURGER This is a must….
[1,2,3,6,7]
Topped with caramelized onion & our “to die for” smoked bacon & Bourbon Whiskey Sauce. Served on a Brioche Bun.
HICKORY BURGER
[1,2,3,7]
Topped with mozzarella cheese and sauteed onions in a toasted brioche bun with lettuce & smoked BBQ sauce
WICKED GREEN CHILLI BURGER [1,2,3,7]
With lettuce, jalapeno peppers, chedder cheese, garlic mayo & chilli relish.
€18
€18
€18
€18
€18
All our burgers are freshly made by our Chef’s using the best of Irish steak and weigh a thick juicy 8oz.
VEGETARIAN BURGERS All the above burgers are available as a vegetarian option, our homemade flavourful Vegetable Patties are made with potatoes, peas, green beans, corn, carrots and a blend of aromatic herbs and spices! All burgers are served with a choice of baked potato, French fries, rice, salad or mashed potatoes.
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com.
13. Seasame
CHOOSE YOUR CUT & SIZE All of our steaks are cooked over our own CHAR-GRILL by our talanted team of chefs and prepared on our premises by our in house butcher FILLET STEAK 8 oz. FILLET STEAK 10 oz. SIRLOIN STEAK 10 oz. T-BONE STEAK 16 oz. RIB-EYE STEAK 10 oz.
(225 grams) (280 grams) (280 grams) (450 grams) (280 grams)
€27 €30 €26 €37 €26
[ The most tender of all cuts ]
[ A cross section of the striploin and the fillet ] [ A cut from the rib section of the animal ]
All STEAKS SERVED WITH A CHOICE OF SIDE: French Fries, Rice, Salad, Baked potato or Mashed potato
CHOOSE YOUR SIDES VEGETABLE SELECTION SAUTEED MUSHROOMS [2] FRENCH FRIED ONION RINGS [1,2,3,9] MUSHY PEAS SIDE SALAD SAUTEED ONIONS [2] FRENCH FRIES CREAMED POTATO [2]
€3.50 €3.50 €3.50 €1.50 €2.50 €2.50 €1.75 €1.75
SAUTEED POTATOES [2] BAKED POTATO [2] BROCCOLI CORN ON THE COB BAKED BEANS COLESLAW [3] SAUTEED MUSHROOMS & ONION COMBO [2]
€3.50 €1.75 €3.50 €2.00 €1.75 €2.50 €3.50
CHOOSE YOUR SAUCE CREAMY GARLIC SAUCE [2] PEPPERCORN SAUCE [2]
CREAMY MUSHROOM SAUCE BBQ SAUCE [4,8,9,12,13] GARLIC BUTTER [2]
[2]
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com
CLASSIC BUILT STEAKS
1. Gluten
2. Milk
3. Eggs
4. Fish
5. Celery
6. Sulphur Dixode
7. Mustard
8. Soybeans
9. Crustaceans
10. Molluscs
11. Nuts
12. Peanuts
13. Seasame
All Beef used in the Texas Steakout is 100% Irish our classic range steaks are 14 day dry aged and cut to order. SURF ‘N’ TURF
[2,9] (Fillet instead of sirloin add €5) €32 10oz. sirloin, cooked to your liking and accompanied with king prawns, tossed in garlic butter.
MUSHROOM STEAK MUSHROOM An old favourite is back ! (Fillet instead of sirloin, add €5) [1,2,3,9]
€28
STEAK / EGG ‘N CHIPS
€28
10oz. sirloin steak, on a bed of sauteed mushrooms and onion, Served with breaded mushroom and a choice of pepper, mushroom or garlic sauce. [2,3] (Fillet instead of Sirloin add €5) 10oz. Sirloin steak, topped with two fried eggs and sauteed onions
THE MEXICAN FIRE GRILLED
[1,2,9] Some like it hot ! (Fillet instead of Sirloin add €5) €28 10oz. sirloin steak, topped with melted cheese, jalapeno peppers, chilli relish and onion rings
BACON & BOURBON SIRLOIN
[1,6,7] You have to try this ! (Fillet instead of Sirloin add €5) 10oz. sirloin steak, fire-grilled with caramelized onion, bacon & bourbon glaze
€28
All the above Main courses are served with baked potato, French fries, rice, salad or mashed potatoes.
Our Recommendation We advise how each steak should be cooked, these are beautiful cuts of meat and cooking them any more may (probably will) affect how the steak tastes and its tenderness. Please trust us, well done is not the way forward! If you love beef as much as we do, then you're in the right place.
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com
1. Gluten
2. Milk
3. Eggs
4. Fish
5. Celery
6. Sulphur Dixode
7. Mustard
8. Soybeans
9. Crustaceans
10. Molluscs
11. Nuts
12. Peanuts
13. Seasame
Steaks, sides and sauces
All Beef used in the Texas Steakout is 100% Irish black angus.
Mexican Dishes
MEXICAN DISHES SPICY MEXICAN NACHOS (BEEF OR CHICKEN)
€19
[1,2]
NACHOS with spicy chicken, or beef & topped with & cheese, sour cream and salsa - Your choice of: MEXICAN BEEF or CHICKEN .
MEXICAN TACOS (BEEF OR CHICKEN)
€19
[2,3]
Three taco shells, filled with spicy beef or chicken, on a bed of tossed salad topped with salsa, sour cream & cheese ..
FAJITAS (FA-HE-TAS)
[1,2]
This is it Folks! Juicy strips of beef or chicken, served on a hot platter of sauteed onions and peppers. Served with sour cream, salsa and guacamole. Roll everything up in a flour tortilla and enjoy (Don’t worry; making a mess is acceptable..) Your choice of: BEEF /CHICKEN /BEEF & CHICKEN COMBINATION /PRAWN To enhance your fajitas, top them with jalapeno peppers & grated cheese:
€19
€2 extra €2 extra
VEGETARIAN DISHES VEGGIE FAJITAS (FA-HE-TAS (v)
[1,2]
A sizzling platter of vegetables, served with flour tortillas, guacamole, salsa and sour cream
€18
.
STIR-FRIED VEGETABLES (v)
€18
[1,2,8.13]
Selection of vegetables, fried quickly in a garlic & herb butter, served with rice
THAI VEGETABLE CURRY (v)
[9]
A colourful vegetable selection, in our Thai curry sauce – served with steamed rice.
€16
FISH DISHES PAN FRIED SALMON
Simple, but very tasty!!
[2,4,5,6]
Fillet of salmon on stir-fried vegetables with a creamy mushroom sauce on the side
€22
.
GOOD OLD FISH ‘N’ CHIPS
[1,3,4,9]
Fresh cod fillet in a crisp, golden batter, complemented with mushy peas & French fries.
€19
.
TEXAS FRIED SHRIMP
€19
[1,2,3,9]
King prawns in crispy batter, complemented with a tartar or Marie Rose dip. .
All the above main courses are served with a choice of baked potato, French fries, rice, salad or mashed potatoes.
Allergen Advise - Before placing your order please inform your waiter if a person in your party has a food allergy. - Full Allergen Information available at www.steakout-allergens.com
1. Gluten
2. Milk
3. Eggs
4. Fish
5. Celery
6. Sulphur Dixode
7. Mustard
8. Soybeans
9. Crustaceans
10. Molluscs
11. Nuts
12. Peanuts
13. Seasame
THE TEXAS STEAKOUT MAGAZINE
DEEP IN THE HEART
OF TEXAS
Celebrating Texas style and design has been an important detail throughout the years in our restaurant. Many of the pieces that are hanging from the walls or certain infamous statues are with us since we opened our door. As we expanded, we were careful to ensure that we could modernise our Texan style with rustic yet contemporary finishes. Our Classic Texan interior design is filled with western wall decor and ranch casual decorator accents. We have gathered Texas western style decorating ideas and filled images from the past: reproduction historical maps and custom frames. Including antiqued battle flags from the days of the Republic of Texas, fine art wall decor from Texas artists custom framed hang throughout the restaurant, with western style and Texas-styled dinnerware serving up our dishes on solid wood dining tables. Let us not forget our statement large open fire where you might be sitting reading this magazine with a pre- dinner glass of whiskey. Overall, we have worked very hard to bring a homely element to our restaurant, to make sure every detail from the minute you walk through our door to the minute you walk out, has been an enjoyable experience.
28
29
TA K E A S N A P & TAG @ T E X A S S T E A KO U T O N YO U R S O C I A L C H A N N E L S E N T E R O U R C O M P E T I T I O N TO W I N A VO U C H E R FO R € 5 0 0
ORDER ONLINE W W W.T E X A S S T E A K O U T. C O M
* O U R G I F T C A R D S H AV E N O E X P I R Y D AT E , S O Y O U C A N E N J O Y Y O U R C E L E B R AT I O N W I T H T H E T E X A S ST E A KO U T AT A N Y T I M E O R DAT E . 31
THE TEXAS STEAKOUT MAGAZINE
W W W.T E X A S S T E A K O U T. C O M 32
