August 6th, 2014 | by MARTIN CIZMAR Food & Drink | Posted In: The 50 Plates

Nevada Strip Club Steak: Viva Las Acropolis

The 50 Plates tour continues with red-light meat from the Acropolis

dish_steak_3941ILLUSTRATION: Amy Martin

Summer is road-trip season, so we're taking a culinary tour of America. But because Portland is a city of immigrants from other states, we don't have to leave town to do it. We're traveling to 50 Portland restaurants to try one distinctive food from each state. Our 50 Plates tour continues with strip club steak from Nevada, which joined the union on October 31, 1864.

The state: Nevada, home to Las Vegas and Cliven Bundy. Remember Bundy? Wonder what that crazy kids are up to today. [Googles] Oh, cool, explaining how God wanted him to have that standoff. Also, maybe bailing his son out of jail in Vegas. The lesson from all this? In Nevada, you don’t have to pay your taxes or show up to court or and there basically ain’t nothin’ nobody can do about it.


The food
: Nevada-style strip (club) steak, which is a lot like a regular steak but sold at a bar where females bare their mammaries and/or vaginas. What do strippers and ranchers have in common? There’s a significant number of both who refuse to pay their damned taxes.


Other foods considered and rejected: Cheap shrimp cocktails were the only other contender. And, meh. In fact, with the $6 strip club steak we’re pretty sure we bested the ideas of anyone in Nevada.


Get it from: Acropolis (8325 SE McLoughlin Blvd., 231-9611). Yes, we’ve found better strip club steak in Portland during our  two—yes, two—taste-offs, but it’s hard to beat the Vegasyness of “Acrop,” with its gaudy decor and convenient highway-side location. Here’s what Pete Cottell had to say about it on his last go-round: 

Google “strip club steak” and you’ll find the “A-crop,” the old-school standard for sirloin and sleaze in Southeast Portland. The family that has owned this Sellwood institution since 1976 is also in the cattle-ranching business, which is where they get the 8-ounce sirloin ($6) served with fries and Texas toast. The steak is gently seared on the outside, but tender and vivid pink inside. You can tell it’s good because there’s no crusty scabs of burnt seasoning that the Ponderosas of the world use to dress up flavorless cuts.




Click on the map to see each state's distinctive food and where to get it in Portland.

Pennsylvania Maine Louisiana Texas West Virgina Nevada NC Colorado Alaska Mississippi Washington Minnesota Tennessee Nebraska Missouri Massachusetts Michigan Wisconsin Ohio Arizona south carolina newyork Connecticut rhode island Wyoming New Mexico Kentucky Idaho alabama new jersey georgia kansas california iowa montana oklahoma indiana vermont hawaii utah arkansas maryland Virginia oregon Illinois Florida New Hampshire South Dakota Delaware North Dakota
 
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