- Why Diablo?
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Steaks that carry the name Fuego Diablo bear witness to a legend of taste and quality. Our Gold Label steaks are selected from the very best USDA Choice and Canadian AAA Black Angus Beef. USDA Prime and Canadian Prime is where we start with our Black Label Diablo steaks.
INGREDIENTS1/3 cup of chopped fresh parsley2 tbsp chopped fresh basil3 tbsp chopped fresh tarragon2 garlic cloves, minced2 tsp finely grated lemon zest1 tsp drained capers, minced1 tsp freshly ground black pepper7 tbsp extra virgin olive oil1 cup blue cheese ( approx. 4 oz. )1/2 cup ( 1 stick ) salted butter4 large fresh tomatoes, cut into 1/3 inch thick slices4 11 to 13 oz. Fuego Diablo Black Label Strip Loin Steak Salsa VerdeMix the first 7 ingredients of the verde into a small mixing bowl. Gradually whisk in the 7 tbsp of oil. This mix can be made and refrigerated for up to 24 hours prior to serving. Fan the tomato slices and top with verde. Blue Cheese ButterMix...
If you’re like me, you appreciate the basics done well. There’s a reason macaroni and cheese has been a staple in the world’s finest steakhouses. Because it’s awesome. What can you possibly do to improve on a classic, you might ask? How about using 5 cheeses instead of one? Still not convinced? How about adding some bacon and a splash of maple syrup? To begin, you’ll need a large cast iron pan, a dutch oven or a good sized casserole dish. Start by browning about a 1/2 pound of bacon. Once it’s cooked, remove the bacon from the pan and drain most of the fat from the pan. You’re going to use some of the remaining fat to grease...