Houston recently welcomed an all-day restaurant, The Henry at Town & Country Village. From Fox Restaurant Concepts, the group behind local favorites including Flower Child and North Italia, the restaurant is an elevated, but come-as-you-are dining option. Open from breakfast through weekend brunch and late-night cocktails, The Henry offers a menu that ranges from smoked salmon bagels to Korean prime skirt steak, alongside a beverage program for everything from morning coffee runs to espresso martinis for cocktail hour.
Chef Zach Sleman explains the menu's favorite Korean Prime Skirt Steak. thehenryrestaurant.com
The Steak
“We use prime skirt steak, marinated for 12 hours in a Korean-inspired blend of sambal, garlic, ginger, honey, and tamari,” says Chef Zach Sleman, Manager of Culinary Standards for The Henry. “The steak is cooked over high heat to develop a flavorful sear, then sliced against the grain for tenderness.”
Skirt steak is known for its rich, beefy flavor, but it is the marinade that infuses each bite with a balance of heat, sweetness, and umami. The quick, high-heat cook locks in that flavor while creating a nice char.
The Rice
The base of the dish is far from simple. “Double egg fried rice means egg is incorporated directly into the rice while it’s frying, with an additional egg component for extra richness,” Sleman explains.
Finished with sushi rice and served alongside baby heirloom carrots, baby bok choy, snap peas, house-pickled shiitake mushrooms, and twice-cooked fried eggs, the rice becomes a full dish on its own. “Together, these ingredients create a savory, satisfying base that complements the steak,” he adds.
The Mix-Ins
Freshness plays a key role in keeping the dish from feeling heavy. “The snap peas and bok choy bring freshness and texture, while the house-pickled shiitakes add a tangy, savory depth that balances the richness of the steak and fried rice,” says Sleman.
Herbs and aromatics finish off the dish. “Mint and cilantro add brightness and freshness, while ginger brings warmth and subtle spice that ties the dish together.”
The Sauce
The final touch is what pulls everything together. “The steak is finished with our Korean butter made in-house,” Sleman says. “It adds salty, slightly sweet richness that brings the steak, rice, and vegetables together.”