This new lunch series at Chophouse is all about showcasing secondary cuts of meat. Head chef Scott Kim has devised a menu that takes often undervalued cuts of beef, like brisket, skirt and flat iron steaks, and ensures it tastes anything but secondary. Scott explains, “These cuts are easily the most flavoursome of all the beef cuts. When treated right, we can improve texture and retain its full flavour.”
Choose from a slow cooked beef brisket sandwich, with jack cheddar cheese, jalapeños, cornichons and barbecue sauce served with steak cut chips; soy, sesame oil, apple and onion marinated skirt steak with tomato and cucumber salsa with mash; or marinated flat iron steak served with rosemary garlic and mash. Each lunch is just $29, and they are availabe Mon-Wed from noon-3pm at Chophouse.