leftover flank steak
Dear Message Board,
I grilled some flank steak today in celebration on Labor Day. However, my family and I didn't finish all of what I cooked (about 1/3-1/2 of a steak leftover).
I was wondering if anybody had any ideas of how I could reuse this steak in a different way...I was thinking of making a BBQ out of it...Is flank too tough a cut for that?
Any input or ideas would be greatly appreciated!
Is the frozen flank steak already cooked (i.e., leftover) or raw? Either way I doubt it would make a good braise, as braises are typically made with fatty cuts and flank steak is very lean.
If you froze it uncooked, I'd defrost and treat it just like I'd bought it fresh. We freeze flank steaks all the time, and generally grill them -- don't even bother with a marinade, although I know many do. Cook about 12-15 minutes on very hot grill and slice thin on the bias. Topping with sauteed mushrooms, optional.
Seriously, is it possible to have leftover flank steak? We just keep eating it and eating it, even pulled cold from the fridge. There is never any leftover flank steak!
But, I'd recommend a sandwich with horseradish/dressing, assuming it goes with the marinade, or a steak salad. I have had the jungle steak salad at Houston's too many times to consider doing anything else with it.
I agree, and in fact, I'm eating this tonight -- Tacos or burritos, with this delectable Ancho Chile sauce:
I discovered this via a chow discussion on ways to prepare/serve marinated chicken, and *just last night* I decided to give it a whirl with the steak! So we must be on the same page... it is just wonderful. Ever since Val suggested this (thank you! thank you from my sweety too!) we can't get enough of this sauce. I love how easy it is to prepare, while really tasting deep, smoky, and unusual.
I usually make some salsa fresca (tomato, red onion, cilantro, lime) and roll up some fresh tortillas with the meat, the adobe salsa, salsa fresca, and (por supuesto!) some cheese.
You must, must, must make this sauce if you like chiles.... yum!
you could also try a vietnamese style salad with rice vermicelli. epicurious has a good version: http://www.epicurious.com/recipes/foo...
obviously the marinade is out of the question, but tossed with the nuoc cham, and mayb ea little extra soy and garlic, you'd still get good flavor.
When I was little, we used to turn leftover flank steak into steak sandwiches....
We'd heat and thinly slice up the leftovers, toast up some bread, and melt butter & garlic (or garlic powder) on the stove.
Once the toast was done, brush some of the melted butter on, top with steak, top with another piece of bread....and voila.
Not totally healthy, but a yummy comfort food my from childhood.
Leftover flank steak makes great Philly-style cheese steak sandwiches. Sautee onions & peppers in oil. Remove vegetables. Slice steak very thin and sautee briefly in oil. Slice baguette/hoagie roll. Place steak, topped with sliced provolone (or Cheese Whiz if you are a Philly cheese steak purist) on roll and place in broiler (or toaster oven) until cheese is melted, about 3 minutes. Add peppers & onions to sandwich and enjoy.
Just did a leftover cheese steak with skirt yesterday. Jfood would modify the process ,asha describes.
- saute onion, mush, peppers as desired
- when almost done, place thinly sliced steak on top and toss together
- then form the veggie/onion misture into the shape of the role (hopefully a sub roll)
- place the cheese on top of the mixture (jfood likes provalone)
- place cut roll on top of everything to steam roll and help melt the cheese
- place spatula under everything, your free hand on top and do a big LIFT and FLIP.
Unbelievable sandwich invention.
Same here. That's what I do with leftover grilled steak. Slice the steak into thin strips.
I like to heat the steak in the microwave (don't over do it). Then toss the warm steak with some crumbled blue cheese and half cherry/grape tomatoes in a little balsamic vinaigrette. The steak and steak juices will warm the cheese and tomatoes a bit, softening the cheese. Then serve that over shredded romaine or an italian lettuce mix. Serve with more balsamic vinaigrette on the side.
Here is my favorite recipe for using leftover steak.
This is my favorite way to use leftover steak.
2 Tbsp. vegetable oil
Optional: 1/2 cup onion, chopped
2 or 3 tsp. curry powder (I like Madras Curry Powder, which comes in a small tin)
1 cup (or more) applesauce
2 bananas, sliced
1 cup (or more) leftover cooked steak or chicken, cut into very thin slices
Optional: any leftover vegetables, for example mashed potatoes, sweet potato, carrots, peas
Peanuts, sliced almonds or slivered almonds
Raisins or currants
Mango chutney (comes in a little jar)
Heat oil in a frying pan over medium heat.
If using onion, add to the frying pan and sauté until soft and translucent.
Add 2 teaspoons curry powder for a mildly spiced dish, or 3 teaspoons for more assertive taste. Stir the curry in the pan for a minute, to release its aroma.
Pour in the applesauce and stir.
Add the banana slices and stir.
Cook, stirring occasionally, for about 5 minutes, until the sauce is hot. The bananas will break up. If the mixture starts to look dry and stick to the pan, lower the heat and add a bit more applesauce or some water.
Add leftover meat, and any odds and ends of vegetables you have, and cook for another few minutes, until everything is heated through.
Serve a spoonful of rice on each plate, and then serve the curry either on top of the rice or next to it.
If desired, serve with cucumber raita, and garnishes in small bowls.
Yield: 3 or 4 servings
This is a classic, cooling accompaniment to spicy Indian food.
1 medium cucumber
1 cup plain yogurt
1/4 to 1/2 tsp. cumin, to taste
To make this less soupy, use Greek yogurt (already drained), or drain American yogurt: pour the yogurt into a strainer lined with a coffee filter or some cheesecloth set over a bowl, and refrigerate for at least an hour so the excess liquid can drain away, then proceed.
Peel the cucumber and cut it lengthwise into quarters. Trim away any seeds from the center, then cut the cucumber sections into slices, crosswise.
In a bowl, stir together cucumber slices and yogurt. Add cumin, if desired.
Refrigerate until ready to serve.
Yield: 2-4 servings