Steak a claim to your Restaurant Week seat—the prix fixe-palooza returns Sunday, March 6th with beefed up menus for your fine dining needs. You can get to the meat of the matter with any number of steak plates, including lunch offerings like steak tips, steak frites and steak sandwiches. Or you can hold off until dinner to feast on cuts like filet, hanger and flat iron.

LUNCH
Abby Park – Steak tips with brown rice and shiitake mushrooms

Avenue One – Argentinian steak frites with garlic Parmesan fries

Clink – Steak sandwich with smoked cheddar, pickled onions, wilted arugula and harissa aioli

DINNER
224 Boston  – Petite tenderloin Wellington with portobello mushroom, roquefort cheese and red wine reduction

Back Bay Harry’s – Grilled flat iron steak with parsnip puree, Swiss chard, English peas and truffle reduction

Chopps – Filet mignon with peewee potato, tiny vegetable and bone marrow jus

L’Andana – 10 oz skirt steak with watercress, Gorgonzola, wild mushrooms and red onion

La Morra – Wood-grilled hanger steak with crispy Brussels sprouts, pickled peppers and Chianti sauce