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  • Home
  • CoVid Safety
  • ORDER ONLINE
  • Menus
    • Lunch Menu
    • Dinner Menu
    • Wine List
    • Purveyors
  • News & Events
    • Press
    • Events
    • Photos
    • Current News
  • Merchandise
  • Contact
    • The People
      • Erin Zircher
      • Jane Stoddard
      • Carlos Hidalgo
      • Rick Sorocco
      • Gauthier Stacy Inc.
      • Wayne E. Chinnock
    • Reserve Online
    • Nantucket Shell Recycling Program

Cru Featured in Town & Country Recipe Section

5/22/2014

 
We are happy to announce that one of our recipe's was featured in Town & Country recipe section. Enjoy the read below.

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May 2, 2014
T&C Recipes

Our favorite restaurant in Nantucket, Cru, shares the recipe for its grilled skirt steak with summer tomatoes, avocado & sweet corn salsa verde.
By Micaela English

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Our favorite restaurant in Nantucket, Cru, opens it's doors for the summer season on May 8. We can't wait to go this summer, and in the meantime, make their amazing skirt steak recipe at home. Yum!

Skirt steak

4, 6 oz skirt steaks
1/4 c olive oil
6 cloves garlic, crushed
2 sprigs rosemary, roughly chopped
cracked black pepper

Marinate the skirt steak a few hours before you plan to grill.  Refrigerate until you begin preheating your grill.

Salsa verde base (The salsa verde base may be made a day ahead.)

1/4 c chopped green olives
1/4 c chopped pepperoncini peppers
1/4 c finely chopped red onion
1/2 c fresh lemon juice

Add:
2 c sweet corn, grilled and removed from the cob
1 cup chopped summer herbs. 
(We love to use basil, flat leaf parsley, chives & lovage)
1/4 c  olive oil
4 lemons, juiced
4 sliced farm tomatoes
1 sliced avocado  

Combine all of the ingredients for the salsa verde base and refrigerate until you are about to serve the steaks. I like to peel the corn and grill it whole on the cob. Let the corn cool and then cut it off of the cob.  At the last moment, combine the grilled corn, fresh herbs, lemon juice and olive oil with the salsa verde base.

Grill the steaks.  About 5 minutes per side for medium rare.  Let the steaks rest as you arrange the sliced tomatoes and avocado. Slice the steaks and lay them across the sliced tomatoes and avocado. Top with the sweet corn salsa verde and dig in! This recipe should serve 4.
ORIGINAL ARTICLE >>

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WE'RE CLOSED FOR THE SEASON
We will reopen May 2021

In light of COVID-19,
CRU is taking every precaution to provide a safe and enjoyable dining experience for customers and work place for all of our staff:

All staff have been required to quarantine AND show negative results from COVID testing prior to starting work. 
The restaurant is cleaned with hospital-grade sanitizers for all surfaces, tables, chairs and restrooms beyond our regular cleaning practices.
Masks are mandatory for all staff and all customers while they are in common areas and walking to and from tables and restrooms.
We are asking any customers who are showing symptoms or have positive results of COVID to refrain from visiting our establishment.
Sanitation stations are throughout the restaurant along with socially distanced tables and limited headcount.
We look forward to welcoming you back to CRU this summer!

FOLLOW US:
CRU Oyster Bar, One Straight Wharf
Nantucket, MA 02554
508.228.9278
​For NON-reservation inquiries:
​info@crunantucket.com

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Reservations can be made exclusively via RESY app below.  ​
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CRU Oyster Bar, One Straight Wharf, Nantucket, MA 02554   |   508.228.9278   |   info@crunantucket.com