Steak Diane was a popular steak dish during the 1940s, popularized by New York City restaurants that would cook the flambé steak and sauce table-side. We're serving it San Francisco-style with marinated tri-tip steak that's grilled until medium-rare. It's served with a classic sauce made with sherry, Dijon, and a mix of orcini and cremini mushrooms with just a touch of cream. It's served with buttermilk-scallion mashed red bliss potatoes and grilled broccoli.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.