Los Angeles-based fast-casual restaurant Sweetgreen announced Tuesday that it would be testing its first-ever steak option at 22 select Boston-area locations. The new protein, caramelized garlic steak, will be featured in three chef-crafted dishes starting today.
“Our commitment to craveability is all about testing new and exciting menu items with our fans,” Nicolas Jammet, co-founder and chief concept officer at Sweetgreen, said in a statement. “Caramelized garlic steak delivers everything our guests love about Sweetgreen — high-quality ingredients with delicious and satisfying flavors.”
The new protein features cuts of grass-fed, grass-finished tri-tip sirloin steak finished with a blend of slow-roasted caramelized garlic and onions.
“Sweetgreen is known for combining simple, well-sourced ingredients with in-house culinary skill to bring our guests the best tasting food,” said Chad Brauze, head of culinary, in a statement. “The key ingredient in our test menu is the premium, super-tender tri-tip steak that we toss with perfectly caramelized, house-roasted garlic and onions. Our new caramelized garlic steak will take any of our plates, bowls, and salads to the next level.”
The test will include the steak in the following dishes:
- The Steak Kale Caesar, which is the steak along with Caesar dressing, kale, romaine, crunchy parmesan crisps, and a hint of lemon;
- The Steakhouse Chopped warm bowl, which is a combination of warm quinoa, crispy onions, blue cheese, steak, and the brand’s own Green Goddess Ranch dressing; and
- The Caramelized Garlic Steak protein plate, which has wild rice, roasted sweet potatoes, spicy broccoli, steak, and arugula and is topped with balsamic vinaigrette.