When a local says “Let’s go to Grub Steak” you think about three things: 1: amazing steaks, 2: amazing salad bar and 3: amazing bread pudding. I had all three the other day while lunching with a good friend amongst the Western memorabilia that decorates the dining area and bar.
At Grub Steak, you will find something for everyone. For example, you can’t go wrong with the New York steak sandwich. Simple, yet mouthwateringly good, with a side of chipotle mayo to kick it up a notch. Voted best steakhouse in Utah by Tasting Table, Grub Steak has been serving up great western fare since 1976. Head chef Brian Moody has been the mastermind behind the menu since the beginning.
My favorite part of dining at Grub Steak is their extensively curated salad bar. Becoming extinct in the culinary scene, Grub Steak keeps it alive and offers a trip to the salad bar with every dinner entree.
House-made dressings complement the plethora of fresh vegetables and fruits available to diners. The lemon herb vinaigrette is a light and flavorful option, and one of my favorites. When I casually asked Moody if I could get the recipe, he happily obliged. So now, I share that recipe with you. Whip up a batch at home and drizzle on your salads or use as a marinade for chicken or fish.
- 1/2 cup lemon juice
- 1/4 cup white vinegar
- 1/8 cup granulated sugar
- 1/2 tablespoon oregano
- 1/2 tablespoon basil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Kosher salt
- 1//2 teaspoon ground black pepper
- 3/4 cup salad oil
- Put all ingredients in a blender.
- With blender running, slowly add the salad oil.
- Store in an air-tight container in the refrigerator.
- Recipe makes 1 pint of dressing.
Unfortunately, you will still need to head on over to Grub Steak if you want to finish off your meal with their famous bread pudding and whiskey sauce. Located at 2093 Sidewinder Drive in Prospector and open for lunch Monday – Friday 11:30 a.m. – 2 p.m. and dinner nightly starting at 5 p.m.