Note: The story below appears in our Jan./Feb. 2015 issue. For more download our FREE iOS app or view our digital edition for FREE today!
The Flavor: More from Mac n' Bob's co-owner and chef Joe Dishaw
You might’ve heard about a restaurant called Mac n’ Bob’s in Salem. It’s only been open, for oh, 34 years! It debuted in 1980, its first location directly across from Roanoke College, offering up sandwiches and beers to students (when the legal drinking age was 18).
Joe Dishaw was one of the first employees who worked at Mac n’ Bob’s. He became a partner in 1981; as a Roanoke college grad who majored in psych, running a restaurant wasn’t something he planned – in fact, if you’d told him in college that he’d still be living in Salem, he might’ve laughed at you!
In 1985, once the legal drinking age rose to 21, the owners saw the need to attract a larger audience and expand their restaurant again, including the menu. Dishaw packed up a few things to head off to the CIA (no, not the spy one, but rather the Culinary Institute of America) in Hyde Park, New York. He spent 21 intense months learning new kitchen techniques.
Dishaw enjoys playing golf in his spare time, though he doesn’t take too much of that due to his busy schedule. “My kids are always telling me that as the boss, I could work less, but that’s just not going to happen,” he says with a chuckle.
His four kids are nearly grown now, but Dishaw still remembers all the chaos that came with soccer games, school activities, and more.
“There was no set family dinner night, but when we finally did sit down together, it was something we all enjoyed,” says Dishaw. “I would cook a large family style dinner...and everyone else did the dishes!”
Grilled Flank Steak with Mushroom Sauce
For the marinade:
- 4 oz. Balsamic Vinegar
- 2 oz. Soy Sauce
- 2 oz. Olive Oil
- 1 oz. Brown Sugar
For the mushroom sauce:
- 8 oz. Beef Stock/Broth
- 8 oz. Beef Gravy
- 2 cups Mushrooms, sliced
- 1 tsp. Rosemary-dry
- 1 tsp. Thyme-dry
- 1 ea. Bay Leaf
Bring all ingredients to a light boil.
Reduce heat and simmer for approximately 15 minutes or until the mushrooms are soft.
Place steak in sealed bag and marinate for two+ hours in fridge. Leave out at room temperature 30 minutes before grilling.
Remove steak from zip lock bag; remove any excess marinade with paper towels.
Grill over high heat for approximately 6-8 minutes per side.
When done, transfer to a cutting board and cover loosely with tin foil. Let rest for 6-8 minutes before slicing.
Cut and plate. Top with mushroom sauce and fresh chopped parsley.