You’ll find something to satisfy your steak craving, whatever shape it takes, during Restaurant Week Boston (also known as Dine Out Boston). Rare, medium or well done, grilled, pan-seared or sous vided, they’ve got all the bases covered at spots like Top of the Hub, where you can tuck in to grilled flank steak, or Tresca, where you can go Italian with the tenderloin Marsala. Below is just a taste of what’s in store.
Top of the Hub – Grilled flank steak with squash, roasted tomatoes, smashed fingerlings and chimichurri
Amelia’s Stoughton – Prime brandt beef 10-ounce New York sirloin with shoe string fries, asiago cheese, herbs and jalapeno jelly
Tresca – Twin filet mignon with pancetta, shallots, garlic, mushroom marsala sauce, Yukon mashed and Chef’s seasonal vegetable
Metropolis Cafe – Pan seared flat iron steak with summer ratatouille and charred scallion gremolata
Back Bay Social Club – 8oz ribeye steak with mashed potatoes and red wine compound butter
