“The perfect steak is not just a piece of meat; it’s a work of art.”

Is there any aroma more evocative of summer than a steak or burger sizzling on the grill? Most men have an affinity for savory, full-flavored beef dishes. In honor of Father’s Day, we’ve prepared a roundup of some of South Coast Plaza’s most popular plates.

OUTPOST KITCHEN

STEAK & EGGS

Leave it to entrepreneur-tastemaker Jay Lewis to offer the perennial he-man favorite, steak and eggs, two ways at Outpost Kitchen’s daily breakfast and lunch. The Aussie-eatery, inspired by Jay’s memories of the Australian Gold Coast café culture, offers fresh, locally sourced, organic food full of flavor with a dash of whimsy. The bountiful Raging Bull Skillet is a Prime skirt steak, pesto free-range fried eggs, and roasted potatoes, brightened by sliced avocado, tomato chutney, fresh spinach and pickled onion rings. Or go with the Rib Eye & Eggs (any style), with brekky potatoes and a tangy house made steak sauce. Both served with rustic country toast. 

714.852.3044
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POPULAIRE

ROYALE WITH CHEESE

The name—a clever nod to the cult film classic Pulp Fiction–underscores the perfection of every detail of chef Nick Weber’s interpretation of a cheeseburger. A smaller but substantial patty of ground Kobe beef is cooked to order then layered with melty raclette cheese, pickled onions, and Weber’s secret sauce (a few of the ingredients are cornichon, aioli and white soy), and then placed on a freshly baked house-made potato bun. It’s presented in an unorthodox fashion with house-pickled cucumber slices on the side.

714.760.4555
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VACA

“WANDERER” FLAT IRON

Steaks are a specialty at Vaca—which translates to “cow” in Spanish—and Top Chef Amar Santana is a master of meat. Cuts are displayed in a custom glass cooler and showcase a selection of nine curated steaks (including Japanese and domestic Wagyu), all hormone and antibiotic free. The steaks are grilled to order over a hot fire fueled by citrus and red oak woods, then served sliced for sharing. Amar is a fan of the flat iron cut: “it’s an underrated steak, but to me it’s one of the best tasting, with a delicious, meaty texture.”

714.463.6060
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THE CAPITAL GRILLE

BONE-IN DRY AGED NY STRIP

The New York Strip cut is renowned for its combination of bold beef flavor, marbling and texture. The Capital Grille still dry ages its NY Strip on the premises for over three weeks; then individual steaks are skillfully cut by the in-house butcher.

Insider tip: The restaurant offers The Capital Butcher steak grille boxes, an online source for dry aged and exceptional steaks cut daily in-house, for cooking at home. An exceptional value is the six 8-oz burgers, a blend of short rib, chuck and brisket by the celebrated prime meat purveyor Pat LaFrieda. Includes brioche rolls for $50.

714.432.1140
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MORTON’S THE STEAKHOUSE

FILET MIGNON CLASSICS 

Filet mignon—cut from the beef tenderloin–has reigned supreme at Morton’s since the prime steakhouse first opened in Chicago back in 1978. Two decadent-dad pleasers are the Midwestern-raised beef filet cooked to order and topped with blue cheese butter or the classic surf and turf. The latter is his choice of an 8 or 12-oz. filet paired with a tender cold-water lobster tail–meant to be drenched in warm, drawn butter. 

714.444.4834
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