Lunchbreak: Appetizers from LeaderBar Drafthouse and Eatery

LeaderBar Drafthouse & Eatery
3000 W. Irving Park Road
(773) 478-2337

Flank Steak Tacos

2 lbs flank steak
2 cups soy sauce
1 cup pineapple juice
1 cup cold water
1 white onion, diced
3 cloves fresh garlic, minced
1/2 cup Italian dressing
2 oz cilantro

Place trimmed flank steak into gallon-sized freezer bag. Add all the ingredients for marinade. Place in refrigerator and let marinate for up to two hours, at least 45 minutes. Heat pan or grill to medium-high. Place oil in the pan or wipe onto grill. Remove steak from marinade, pat dry with paper towels. Place steak on grill/in pan and cook for 6-8 minutes each side for medium temperature. Let meat rest for about 20 minutes. Dice for tacos.

Macho Nachos

6 oz white corn chips
4 oz chili
3 oz mixed shredded cheese – cheddar/mozzarella
2 oz tomato
1 oz green onion
2 oz sliced pickled jalapenos
2 oz sour cream
2 oz guacamole
Add Ons:
4 oz marinated
4 oz marinated grilled ribeye steak

Add 3 oz. of chip layer on queso and mixed cheese. Add 3 oz more chips and add more queso and mixed cheese. Place in 350 degree oven for 3-4 minutes. Top with tomatoes, onions, jalapenos and 2 dollops each of sour cream and guacamole.
For the add ons: sear off in pan, chop and place on top of nachos after cooked.

Jumbo Pretzel

1 jumbo pretzel
1 tsp extra virgin olive oil
1 tsp Kosher salt
4 oz beer cheese
2 oz spicy mustard

Place pretzel on ovenproof plate. Rub with olive oil and sprinkle on Kosher salt. Bake for 4-5 minutes at 350 degrees. Place beer cheese in 4 oz cup and mustard in 2 oz cup in the center of the twists.

Baked Goat Cheese

8 oz marinara
1 oz garlic bread crumbs
4 slices crostini
2 oz goat cheese

In a bowl, place goat cheese over marinara. Top with breadcrumbs and bake in oven at 375 degrees for 10 minutes. Serve with toasted crostina or pita.

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