Crossroads’ Chop Steak is dad’s favorite

Q: There are lots of delicious dishes at Crossroads Bar and Grille, but one of my father's favorites is the chop steak. It is generally on their lunch menu. I would love to be able to duplicate this dish for him. Might you be able to get it?

— Sara Tallman, Flowery Branch

A: Cindy Newman supplied the recipe and a few notes. "It's very simple. What makes it so good is the quality ingredients. We use high quality beef, which is choice ground sirloin with an 80/20 blend. That's the ratio of beef to fat. Then we cook the beef in a really hot pan, which is what gives you the crust on the steak and it also sears in the juices. Serve this with your favorite side items. Ours are homemade mashed potatoes and Southern-style green beans. We hope Sara's dad enjoys the recipe."

She writes that the Chop Steak is a popular item available for both lunch and dinner. “It’s delicious! On Monday nights after 4 p.m. we also serve a Portabella Chop steak special. It is an 8-ounce chop steak topped with sliced marinated, chargrilled portabella mushrooms, smothered in melted Monterey jack cheese and topped with a mushroom demi-glace. It comes with one side and a small cobbler of the day all for $12.99.”

Crossroads Bar and Grille’s Chop Steak

1 tablespoon margarine or unsalted butter, divided

3 ounces sliced yellow onion (about 1/2 cup)

3 ounces sliced fresh button mushrooms (about 1 cup)

1/4 teaspoon granulated garlic

1/4 teaspoon Lawry’s seasoning salt, plus more for seasoning patty

8 ounces 80/20 ground sirloin, formed into one patty

In a large skillet, melt half the margarine or butter. Add onions and cook over medium heat until caramelized. Remove onions from pan and set aside. Keep warm. Add remaining margarine or butter to skillet and when melted, add mushrooms. Sprinkle with garlic and seasoning salt. Cook until mushrooms have cooked through and the liquid they release is almost evaporated. Remove mushrooms from pan and set aside. Keep warm.

Heat same skillet very hot and add sirloin patty. Season lightly with seasoning salt and cook until crusty on one side. Turn, season again and cook until patty is at your desired degree of doneness. Move to serving plate and top with reserved onions and mushrooms. Serve immediately with the juices from the onions and mushrooms. Serves: 1

Per serving: 685 calories (percent of calories from fat, 67), 45 grams protein, 12 grams carbohydrates, 3 grams fiber, 50 grams fat (17 grams saturated), 156 milligrams cholesterol, 631 milligrams sodium.