You’ve just had an amazing summer get-together with friends. You went big and splurged for a stack of steaks, cooked them up and everyone ate to their heart’s content. So what could possibly be the problem? Being the host with the most, you bought way more meat than you needed. Seriously, I do this all the time. Now I’m a rib eye guy, so these recipes favor “Daddy” rib eye, but, really, any leftover cut will work with any of these ideas.
Uncle Bill’s French Dip Sandwich
This dude, “Uncle Bill” has quite a few recipes posted on www.food.com. And while his ingredient list would never be mistaken for haute cuisine, sometimes setting up a mis-en-place and getting to work just isn’t in the cards. Life happens and situations arise when you need sturdy grub that satisfies in a pinch. When you hit that intersection at full throttle, Uncle Bill is your guy, and this 7-minute sandwich is no exception. Best part is that you’ve probably got all the ingredients in your kitchen. All that’s left is slicing up your leftover steak and getting to it.
Roast Beef Hash
Obvious call? Yes, probably. But don’t look this way for apologies. This is the hash of all hashes, people – it’s my Christmas-Prime Rib dinner meal extended into breakfast. I make this every year without fail, and I’m told grievous bodily harm awaits me if I try to take a year off. Space the potatoes at your own peril – they remain just as important as the rib eye. Crispy is the goal, so proceed accordingly, and as always, season adequately.
Steak Salad with Gorgonzola
Steak salad is criminally underrated. I made one the other night on the fly with a load of leftovers that included grilled rib eye and limp iceberg lettuce that I revived with a cold bath, Brussels sprouts that I parboiled, dried and tossed into a food processor, sliced red onion and some blue cheese crumbles. It turned out to be one of the best salads I‘ve ever eaten. Giada De Laurentiis spruces hers up with Belgian endive, baby arugula and a rocking red wine vinaigrette. I added a teaspoon of freshly minced garlic and a hit of Dijon mustard and thought it improved the dressing.
The point of this piece – and believe me, I’ve been there - is don’t sigh and roll your eyes when you look in your refrigerator and see three pounds of leftover cooked steak. Really, it’s a blessing that needs no disguise.
