The Extra Steak
By Angie Sutton, mothersapronstrings.com
Steak and potato barbecued grilled cheese. Italian steak sandwich. Thai-style Steak salad. Steak tacos and grilled steak quesadillas. All mouthwatering entrees that you and I both would readily scarf if it were placed in front of us with a big glass of iced tea on a Sunday evening. I often have a hard time however convincing my hubby to fire up the grill and prepare a succulent ribeye that is not destined directly for a steak knife and pool of steak sauce.
So with a bit of pre-planning we add an extra steak or two on the grocery list for the week. For a salad I tend to lean toward a ribeye or filet mignon. If a sandwich is on the radar I’ll go with New Your strip boneless beef top loin steak. Grillmaster Jeff will toss them on the grill while preparing another meal and we go with a medium to medium-rare finish. After cooling I’ll either slice them for a salad the next day or cube them for another recipe. Cooked meat generally lasts three to four days in the refrigerator. I’ve found that steak freezes fairly well and can be pulled out to make last minute breakfast such as steak and scrambled eggs with onions, peppers and potatoes.
If you decide to freeze your extra portion, the key is to prevent air from touching the surface of the meat while frozen. Wrap each steak individually with plastic wrap, not butcher paper or aluminum foil. Seal it as tightly as possible. Then place the wrapped steaks in a resealable freezer bag. I like to note the date on the outer package just to remind myself which bag to use up first. To thaw, move it to the refrigerator the morning of the night you plan to use it. I go ahead and slice or cube mine to expedite the thawing process. This is not the best route for sustaining quality during freezing but it suits our needs for quick-to-the-table solutions.
Celebrate beef this month by trying a few new recipes with one of our favorite proteins!
Folks, there’s not really a recipe here. However, there are a few tips I’d share.
To serve four adults:
1 lb. ribeye or filet mignon, grilled and sliced
4 ½ c. mixed greens such as arugula, endive, butter
½ head of romaine lettuce
½ red onion, thinly sliced
4 oz. cheese (gorgonzola, blue) shredded or crumbled
Dressing: Put ½ c. red wine vinegar, 3 Tbsp. fresh-squeezed lemon juice, 2 tsp. honey, 2 tsp. salt, ½ tsp. black pepper in a blender. Pulse as you slowly add 1 c. olive oil.
Simply toss the lettuce mix with the onions, salt and pepper, cheese and enough dressing to coat. Arrange on plates and top with steak strips. Drizzle a bit more dressing over the top.
Notes: You can replace the cheese with chopped, hard-boiled eggs or toss them in addition to the cheese. Slivered almonds and sliced fresh mushrooms as well as chopped green pepper taste great mixed into a steak salad.