Happy Hour at TEXAZ Grill

Hanging lasciviously over the edge of the plate, smothered with made-from-scratch gravy (they make 80 gallons a week), this thin pounded shoulder steak coated in a crisp crust is decadent with beefy flavor. Coupled with skin-on mashers, buttered corn and a biscuit, It's a Texas-size meal! (Phoenix Magazine July 2012)