Kevin's Watch

This is a regular occurrence where I work. Usually several steaks are left over and I sometimes make another meal out of one or two of them. Since we've been eating a lot of ribeyes, I've been taking the tail and trimming the fat off the steak generally, then rendering this into oil which I then use to sautee garlic, onions, fresh jalepenos, and bell peppers. Afterwards I throw in the rest of the steak sliced into thin strips along with seasonings such as cumin, oregano, and chili powder. Cilantro is also a possibility. After this cooks to whatever texture I'm trying to achieve, I introduce some canned ranch style beans, steak sauce, hot sauce, lime juice and allow it to reduce. Afterwards I dissolve a can of refried beans in the mixture to absorb the remaining liquid. I then serve with fresh onion, cheddar cheese, and sour cream on a big flour tortilla, sort of a redneck fajita.

This recipe adapts easily into a cheesesteak sandwich by introducing less liquid and omitting the beans. I also usually throw in some portabello slices.

We're on the same page, Ex. Go see what I just posted in the "what's for dinner?" thread.

Haha that's too funny. All I can say is, great minds think alike.

The redneck fajita sounds really good, Ex2! I would include a dash or two of groud chipotle pepper to it, but that is a regional thing at the border of Mexico.

It would also be really good in Psudo-Pho (vietnamese noodle soup) sliced thinly and simmered in beef broth flavored roasted onion and ginger (broil and char them) with a bag of 1 cinnamon stick, tbs corriander seeds, tbs fennel seeds, anice, cardamom and 6 cloves with a dash of salt, angelhair or rice noodles, and served with fresh mung sprouts, basil, cilantro, mint, sliced chili peppers and lime (a wedge squeezed).

Dang, now I'm hungry!

I sometimes cut them to pieces and grill them with some eggs and peppers the next morning.

DoctorGamgee wrote:The redneck fajita sounds really good, Ex2! I would include a dash or two of groud chipotle pepper to it, but that is a regional thing at the border of Mexico.

It would also be really good in Psudo-Pho (vietnamese noodle soup) sliced thinly and simmered in beef broth flavored roasted onion and ginger (broil and char them) with a bag of 1 cinnamon stick, tbs corriander seeds, tbs fennel seeds, anice, cardamom and 6 cloves with a dash of salt, angelhair or rice noodles, and served with fresh mung sprouts, basil, cilantro, mint, sliced chili peppers and lime (a wedge squeezed).

Dang, now I'm hungry!

Chipotle, that's a good idea. I'd have to puree them though I think, since chipotles in adobo are so remorselessly hot. At least to me.

I'm not that familiar with Vietnamese food (had it once) but that does sound interesting.

I would slice it in to strips and simmer for stroganoff.

Omelets.

I grind up leftover steak with some broth, stuff it in old beef marrow bones and freeze them. Doggie popsicles!

Actually, Ex2, you can find chipotle pepper preground like cayanne and sprinkle it in if you look in either the spice section or the ethnic foods section. Best thing ever for fast, gentle heat in small doses.

I was looking for chipotles yesterday to put in my chili but we were out.

i've never ever HAD leftover steak to do anything with!! i can't imagine not eating all my steak! (loves me some steak!!)

I never have leftover steak either. When I have a few scrap pieces, I have a happy dog.

Kids. They don't eat all their steak sometimes.

I actually work in the merchant marine, and we often purchase great slabs of choice meat and cut it up into succulent steaks (lately we lucked into some choice bone-in ribeyes at $5.99/lb, which are simply divine). Quite often the cook will grill more steaks than are consumed which then become the leftovers I was discussing. Since this happens once a week like clockwork, and as the captain I am usually handed the biggest steak, I sometimes will save part of my steak to turn into fajitas. Not very egalitarian I admit, but it is delicious.

BTW, although I do like steak, one time we crossed the Atlantic ocean with not much food other than several cases of steaks, so once a week became 4 or 5 times a week, for about 6 weeks. They were good steaks, but I haven't quite looked at a steak the same way since, maybe that is why once a week is usually plenty and perhaps too much.

The same thing happened to me with pork one time, although that lasted about 3 months and was much more difficult to recover from. I'm only just now beginning to eat pork or ham with a degree of enthusiasm again, and it's been 15 years since that happened.

PS If anyone thinks I am rubbing it in...

...I am!

I slice it thin, make a mayo/horseradish spread and toast whole grain bread and make me a steak sammich.

We always have left over steak when we have bbqs.... I make me a steak burger with the lot.

Infelice, are those raw leftover steaks from the bar-be-cues or already grilled? If cooked, how do you make the burgers?

Cameraman Jenn wrote:I slice it thin, make a mayo/horseradish spread and toast whole grain bread and make me a steak sammich.

That sounds awesome.

At a restaurant where I used to work, they took the leftover prime rib that didn't get sold over the weekend (when they were on special) and did the same thing ... sliced thin and served on fresh baked bread with from-scratch horseradish sauce. Yum.

It's also awesome with some mixed greens, sun ripe tomatos and thin sliced havarti or a soft italian farmer's cheese. You have to be careful with the cheese though as too much will overpower the meat. I also like to add a dollop of sour cream to the mayo/horseradish mix if I have it. I didn't this time.

I made a nicely rare cooked prime rib this week and actually had this very sammie for my lunch today. My roomie bought a prime rib since it was on sale at foodsco for 4.77 a pound and also to celebrate my new job. I cooked it three days ago and still have a chunk left so I may do something completely different with the rest.