Subtitle: Leftover steak? What leftover steak?
The Memorial Day weekend (and the unofficial kick off to the summer season) is just a few days away—-is your grill ready for some serious action?
Whether you fire up the coals (or turn on the gas) and throw on hamburgers, hotdogs, chicken or steak it seems nothing tastes as delicious as char-grilled goodness.
Our family has a long-standing tradition of grilling steaks on Memorial Day. Which brings me to the subtitle of this blog and the subsequent recipes.
Perhaps, we’re part lion or wolf… whatever the case may be when it comes to grilling steak we never end the night with leftovers.
Leftover steak? Where?
Ironically, the recipes I have listed below claim to be wonderful ways to use up leftover steak. However, there has never been a time that I’ve used leftover steak in either of the recipes. Rather, I buy and prepare steaks specifically for these dishes.
The first one has been a family favorite for years. I was inspired to make the other one after seeing it prepared by celebrity chef Ina Garten on her hit Food Network show “Barefoot Contessa.” Whether you use fresh steak or leftovers you’ll find that the recipes are simple, fast and tasty. Perfect for a holiday weekend.
SIZZLING STEAK WRAP
Ingredients:
3 tablespoons mayonnaise or sour cream
1 tablespoon salsa
3 oz. cooked steak, thinly sliced
1/4 cup sliced red peppers
1/4 cup shredded cheese
1/4 cup fresh cilantro
sliced avocado
1 8 inch flour tortilla
Directions:
Mix together mayonnaise and salsa. Spread on tortilla.
Layer steak, peppers, cilantro, avocado and cheese in the middle of the tortilla. Fold in sides then fold down top and fold up bottom.
TRADITIONAL STEAK SANDWICH
Ingredients:
(12-ounce) 1-inch thick grilled New York strip boneless beef top loin steak
Kosher salt and freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
Mustard Mayo (recipe below)
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
Ingredients for Mustard Mayo:
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl.
Directions for Sandwich:
Season the steak liberally with salt and pepper on both sides and grill to preferred doneness.
Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes.
Slice the steak into strips.
Heat 1 1/2 tablespoons of olive oil in a pan over medium heat. Add the onion and thyme and sauté for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
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