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!
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
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.
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.
I second the tacos or burritos.
Flank steak is also great thinly sliced on a salad with crumbled bleu cheese, onion and tomato. Add a balsamic dressing and you're set.