ALC Steaks, the round-up

This week is not only Restaurant Week in Austin, but GO TEXAN Restaurant Round-Up week. It’s a statewide dine-out week to support and celebrate Texas farmers, ranchers, food artisans, winemakers and brewers. Not only do you get to support these folks and their hard-work but by participating you also support your local area food banks. Do I even need to mention that you’re also supporting sustainability? It’s a trifecta of deliciousness!

To kick-off this tasty week, I visited Austin Land & Cattle, not to be confused with Texas Land & Cattle. If you want a good steak in Austin, that’s the place to go!

Arugula, Heirloom Tomatoes and Mozzarella

For starters, I sampled Arugula, Heirloom Tomatoes and Mozzarella with a White Balsamic Reduction. The mozzarella came from the Dallas Cheese Company and the rest from Frank Davis Farms in Fredericksburg, TX and McFall Creek Farms in Blanco, TX. I could have done without the arugula, but I’m not really an arugula kinda gal. The cheese was well made – great consistency and flavor and the heirlooms were lovely in the balsamic reduction. Just enough sea salt.

T-Bone Steak with Roasted Cream Corn & Sweet Potato Sticks

For the main course, I ordered the Grass Fed 1 LB T-Bone Steak with Roasted Cream Corn and Sweet Potato Sticks. The steak came from the Bastrop Cattle Company in Bastrop, TX and the corn and sweet potatoes came from Smith Farms in Elgin, TX. The steak was a little tough but that’s probably because for a t-bone I should have ordered it medium rare instead of medium. The cream corn was luscious and creamy. The sweet potato fries were lightly battered sticks of tastiness. They were nice and crispy yet soft inside. Definitely worth every calorie.

Crispy Spinach

Speaking of crispy, I sampled the Crispy Spinach that came with the Chile Rubbed Grilled Gulf Grouper. Flash frying makes the spinach become paper thin and slightly crunchy. Very interesting.

Cheesecake with Grilled Peaches

The sweet finish was ALC Homemade Cheesecake with Grilled Peaches. The cheesecake was made with organic milk from Organic Valley Farms in San Antonio, TX and the peaches were from Pedernales Valley Farms in Fredericksburg, TX (of course). The cheesecake was incredible and rich and the peaches add just a little tartness.

Throughout my meal, I enjoyed a 2009 Sangiovese from Flat Creek Estate in Marble Falls, TX. Get ready; this Friday also kicks off my favorite month of the year – Texas Wine Month!

To learn more about the GO TEXAN Restaurant Round-Up, running statewide Sept 27th – Oct 1st, visit their site.  #GOTEXAN

Austin Land & Cattle – 1205 North Lamar Blvd, Austin, TX 78703 

512-472-1813 – @alcsteaks


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