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What To Do With Leftover Steak

With the long weekend now over, I am left with a few questions.  Like why does it seem that after a long weekend, you actually could use another long weekend, just to rest (or recover) from the original long weekend?  And no matter how hard you try, why can’t you get away from those annoying black flies?  And why, in our zest for preparing an awesome barbecue to welcome the summer, do we always tend to cook way too much?

In particular, I was wondering what I was going to do with some leftover steak from the barbecue we had this weekend.  With all the barbecuing that’s going on, and all that is still to come, I wanted to find a recipe that would be good.  Because, we will always have the leftovers… sigh. 

Anyway, I think I’ve found it—Thai Beef Salad.  I was interested in finding a recipe that would bring out the amazing flavors of the barbecued steak, but also be different from what we already had.  This recipe fits both requirements.  Also, you do not need to heat up the house to make it!  Bonus!

This simple recipe is compiled a from combination of recipes I found on the Internet, using ingredients that I had on hand in the kitchen.  It is great for lunch or a light dinner.

Thai Beef Salad

1 lb grilled steak, cut into thin strips (this recipe turns out best if the steak is done medium)
Juice of 1 lime (about 1/4 cup)
1 tbsp. soy sauce
1 tbsp. chopped jalapeno pepper (remove seeds if you want to tone down the heat)
1-2 garlic cloves, minced
Mixed greens
Toasted sesame seeds (optional)

Combine the lime, soy sauce, jalapeno pepper, and garlic and mix well. 

Arrange the steak strips in a microwavable wide, shallow bowl (a Pyrex pie plate works well for this). 

Pour the mixture over the beef and microwave for 1 minute.  Allow the beef to sit for as long as you can as the flavors develop over time (I left mine for about 20 minutes).

When ready, assemble the dish with the mixed greens at the bottom, the beef and juices over top, and a sprinkling of sesame seeds to finish.

Please Note:  Instead of the soy sauce, you might want to try Thai fish sauce (for more authenticity), but since I didn’t have it on hand and haven’t tried it yet, I can’t vouch for it.

A great accompaniment to this dish is my simplified version of a Mango Salad.*  I know that it is a salad, accompanying another salad, but the sweetness of the mango compliments the spicy, salty beef so well I think you will agree they are a really good match.

*Please be aware that occasionally I will get massive cravings for this dish, and there is nothing I can do to stop this from happening.  So if you do try this, I have given you fair warning.

Thai Mango Salad

2 mangos (sliced thinly)
Juice of 1 lime (about 1/4 cup)
1 pinch of hot pepper flakes
1 tbsp. liquid honey
Salt and pepper to taste
1/4 cup peanuts (crushed)

Combine the lime, hot pepper flakes, honey, salt and pepper and whisk.

Put the mango slices and peanuts in a bowl, pour the mixture over top, and mix well. 

This dish can also benefit from letting it sit to develop the flavors, but, in all honesty, it never makes it too long when I’m around.  Enjoy!

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One Response to “What To Do With Leftover Steak”

  1. Marlana Forward says:

    Thanks for sharing. I enjoyed reading your article!

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