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- The Cut -
The blade cut originates from the intensely practiced muscle in the shoulder area. It has a line of connective tissue down the center, making an extreme steak most appropriate to a moderate cooking or braising technique to yield a delicate outcome. Kept in general steak, diced or cut into strips for panfry, the blade is a flexible choice.
Nowadays it's considerably more typical to dismantle the block into its individual muscles, each of which can be showcased as another sort of steak. Therefore, the blade steak from Guanabana Restaurant is the menu of the day.
- Blade steaks are made by cutting specifically over the top blade muscle, which is in reality truly delicate. The issue is, there's a crease of connective tissue going through its focal point. Which implies that each area of steak has a bit of this intense cartilage appropriate amidst it?
- The best way to separate the extreme connective tissue amidst a blade steak is to cook it gradually, with sodden warmth — at the end of the day, by braising it.
- On the bright side, there's a ton of muscular flavor in a blade steak and it's generally modest. Braise it for around an hour and you'll cherish it.
Another method for managing that strip of cartilage is to evacuate it. What's more, truly, that is precisely how level iron steaks are delivered. Level iron steaks are produced using precisely the same blade muscle, just instead of cutting them across, leaving an area of cartilage in every steak, they're cut the long way. That crease of cartilage winds up going into the piece heap (which implies ground hamburger). Accordingly, a similar bit of meat yields two very surprising steaks.
Level iron steaks are more costly —Both in light of the fact that they are dispassionately more alluring, and in view of the extra work required to deliver them. In any case, not at all like blade steaks, level iron steaks truly are awesome for flame broiling.
For Christmas party you and your family are currently prepared to encounter an amazing meal with this straightforward however awesome tasting blade steak formula. On our Guanabana Restaurant, you, along with your family will have the best options for the same and that also within the finest budget.
BYOB, bring your own, bring your own bottle, bring your own booze. Whatever you call it its not a bad thing is it. With Majority of London restaurants raking in the sales through expensive cocktails and overpriced bottles of wine you won’t be surprised to hear that an average restaurant bill is 70% of alcohol. With many more restaurants in the BYO scene, Guanabana restaurant is probably one of London’s Best BYO eateries. Based in Camden Town, Guanabana is a unique find off the beaten path in London. Corkage charges and terms & conditions do apply. Our BYOB policy applies to alcohol only. We do not allow non-alcoholic drinks to be brought in from outside. This includes tonic water and pre made cocktails. You are able purchase non-alcoholic drinks from us.
Fridays and Saturdays: Wine £6, Beer bottles/cans £2, Large Beer bottles/cans £4 and spirits £10. Sunday - Thursday: Wine £3, Beer bottles/cans £1, Large beer bottles/cans £2 and spirits £5.
Corkage fee for bookings of 8 or more: Sunday - Thursday, £5 per person. Friday and Saturday: £10 per person.
(These prices will be in effect from 19th of March 2018)
We reserve the right to change our corkage fees without notice. Customers who wish to join a table for a drink will be charged a £15 dining fee. Any questions regarding our BYOB policy, please give us a call.