One of the great joys of summer is being able to grill outdoors. For meat lovers, a perfectly grilled steak is the ultimate summer supper. However, with all the other delicious dishes at summer cookouts, often there are leftovers. Here a few tasty ideas to use extra steak. Measurements are not exact – adjust amounts according to how much steak is left. With so many great ideas, why not grill extra steak on purpose to enjoy a few of them?
Steak Salad with Blue Cheese
To make vinaigrette: In a small bowl, whisk together 3 Tablespoons safflower or canola oil, 2 teaspoons red wine vinegar, 1 teaspoon white wine vinegar, 1 teaspoon minced shallot or garlic, ½ teaspoon Dijon mustard, a pinch of salt and a pinch of sugar.
To assemble salad: Place some mixed salad greens or shredded lettuce in a large bowl and top with sliced tomatoes, red pepper strips, sliced red onion and crumbled blue cheese. Toss with just enough vinaigrette to coat the ingredients. Top with sliced steak and season with salt and fresh ground pepper.
Hearty Steak Sandwiches with Pickled Onions
To make pickled onions: Slice a red onion into rings about 1/8” thick. In a saucepan, add ¼ cup sugar, ½ cup white wine vinegar and ½ cup red wine vinegar. Bring the mixture to a boil and add the onion. Let the mixture simmer for five minutes. Remove the pan from the heat and let stand until the mixture cools. Drain onions (they can be refrigerated for a few days).
To compose sandwiches: Mix a spoonful of horseradish into a mixture of mayonnaise and Dijon mustard. Spread the mayonnaise mixture onto bread and top with thinly sliced steak, tomato, pickled onion slices and lettuce. Season with salt and pepper.
Chop leftover meat into ½” cubes. Dice a peeled carrot, small onion, stalk of celery and chop a clove of garlic. Heat 2 Tablespoons of olive oil in the bottom of a stockpot or enameled cast iron pot. Sauté vegetables until softened, about five minutes. Add steak and a sprinkle of fresh or dried thyme and cook for one minute. Add 4 cups of beef broth and a splash of Worcestershire sauce and bring to a simmer. Add ½ cup of dry noodles or rice and cook until tender, 10 to 20 minutes. Season with salt and pepper and serve.
Slice a medium red pepper, yellow pepper and green pepper into strips. Cut a red onion into thin slices and separate into rings. Slice leftover steak into strips. Heat two Tablespoons of safflower or canola oil in a large skillet and add the peppers and onions. Sauté until tender, about 7 minutes and add steak strips to heat through for one minute. Season mixture with a minced garlic clove, squeeze of fresh lime and salt to taste. Spoon some of the peppers and leftover steak into large flour tortillas and top with salsa, shredded cheese and sour cream.
Steak and Eggs
Cook eggs as desired (scrambled, over easy, poached or sunny-side up). Heat steak in a fry pan until just warmed through. Serve the steak alongside eggs, toast and thick sliced tomatoes. Serve HP steak sauce on the side if desired.
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