
By Courtney Blake
Tavern Steak - Heroes Feast
Quick to prepare and highly flavorful, these juicy patties are made of mixed ground meats (both pork and beef or beef and lamb are popular combinations) kneaded together and are chock-full of rich seasonings. Tavern “steaks,” as many refer to them, are grilled upon an open flame to help seal in the savory flavors. Often served sans bun with a variety of mild spreads, including fresh creamed dill-yogurt sauce, crushed tomatoes, or a black olive and fig sauce, tavern steaks are a fast dinner option for the hurried tavern hopper.
Updated at: Mon, 30 Jun 2025 06:04:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories726.6 kcal (36%)
Total Fat57.6 g (82%)
Carbs18 g (7%)
Sugars9.8 g (11%)
Protein34.2 g (68%)
Sodium1188.3 mg (59%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Dill-Yogurt Sauce

¾ cupplain greek yogurt

2 tablespoonsdill pickle relish

2 tablespoonsshallot
minced

¼ cupfresh dill
finely chopped

kosher salt

freshly ground black pepper
Black olive and fig sauce

6dried figs
stemmed and quartered

1 cuppitted Niçoise olives
or Kalamata, rinsed and drained

1 ½ tablespoonscapers
rinsed, drained, and squeezed dry

2garlic cloves
finely chopped

1 teaspoonfresh thyme
minced

1 ½ teaspoonsfresh lemon juice

2 tablespoonsextra-virgin olive oil

kosher salt
optional

3 tablespoonsfresh parsley
chopped
Tavern steaks
Instructions
Make the Dill-Yogurt Sauce
Step 1
In a small bowl, whisk together the yogurt, relish, shallot, dill, ½ teaspoon salt, and pepper to taste. Taste and adjust the seasoning with additional salt and pepper, if necessary. Cover and refrigerate until needed.
Make the Olive and Fig sauce
Step 2
In a bowl, cover the figs with 1 cup boiling water and set aside to soften, about 15 minutes. Reserving about ⅓ cup of the soaking water, drain the figs, dry, and finely chop.
Step 3
In a food processor, combine the olives, capers, garlic, thyme, and lemon juice. Process until finely chopped. With the motor running, slowly add the olive oil. Stop to scrape down the sides of the work bowl and continue pulsing or processing to a desired consistency. Scrape the mixture into a bowl, add the figs, stir, and set aside to blend the flavors, about 15 minutes. Taste and adjust the seasoning by adding salt to taste; adjust the consistency by adding some of the reserved fig soaking liquid, about 1 tablespoon at a time, if necessary. Set the sauce and parsley aside at room temperature.
Make the Steaks
Step 4
In a small skillet over medium heat, warm the oil until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute.
Step 5
In a large bowl, break up the ground lamb and beef into rough chunks. Add the onion mixture, 1½ teaspoons salt, and 1 teaspoon pepper and toss lightly with your hands to distribute the seasonings. Divide the mixture into four 6- ounce portions and, with a light hand, gently form them into patties roughly 4 inches in diameter and 1 inch thick. Press a divot into the top of each patty, if desired. Cover and refrigerate until you are ready to grill.
Step 6
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. Clean and oil the grill grate. Grill the patties until grill-marked on the bottom, about 4 minutes. Flip the patties and continue grilling for 3 minutes, until the meat is medium-rare (125° to 130°F on an instant-read thermometer), or for about 6 minutes for medium (135° to 140°F), or for 9 to 10 minutes for well (155° to 160°F).
Step 7
Transfer the patties to a plate, cover loosely with foil, and let rest for about 3 minutes. Meanwhile, stir the parsley into the olive-fig sauce. Serve the steaks hot with the sauces passed at the table.
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