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The extra steak

By Angie Sutton


Steak and potato barbecued grilled cheese. Italian steak sandwich. Thai-style Steak salad. Steak tacos and grilled steak quesadillas. All mouth-watering 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. Grill master 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.

Steak Salad

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 1/2 c. mixed greens such as arugula, endive, butter
1/2 head of romaine lettuce
1/2 red onion, thinly sliced
4 oz. cheese (gorgonzola, blue) shredded or crumbled

Dressing: Put 1/2 cup red wine vinegar, 3 tablespoons fresh-squeezed lemon juice, 2 teaspoons honey, 2 teaspoons salt, 1/2 teaspoon black pepper in a blender. Pulse as you slowly add 1 cup 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.

Slow Cooker Roast Beef Hash

Source: Jeff Sutton

1 medium yellow onion, chopped
2 lbs. grilled steak (medium rare), cut into 1/2-inch cubes
1/2 tsp. salt
1/2 tsp. black pepper
2 c. water
2 pkgs. (1.2 oz each) brown gravy mix
3 1/2 c. frozen potatoes O’Brien (with onions and peppers)
1 c. frozen sweet peas.

In a slow cooker, layer onion, steak, salt and pepper, and dry gravy mix. Slowly pour water over the top of the layers. Cover and cool on low for eight hours. When you start the slow cooker, move the potatoes to the refrigerator to thaw and then add them during the last 30 minutes with the frozen sweet peas. Stir to incorporate, cover and continue cooking for about 30 minutes.

Slow Cooker Beef Stroganoff

Source: Jeff Sutton

2 lbs. grilled steak, cut into 1/2-inch cubes
1/2 c. beef broth
8 oz. fresh mushrooms, sliced
2 pkgs. onion soup mix
4 to 5 Tbsp. Worcestershire sauce
¾ c. half and half
2 1/2 cups sour cream
1 pkg. egg noodles

Add grilled steak, beef broth, fresh mushrooms, onion soup mix and Worcestershire sauce to the slow cooker and cook on low for six hours. During the last 30 minutes, stir in sour cream and half and half until combined. Cover and continue to cook for 30 minutes until mixture is warmed and sour cream is completely combined. Prepare egg noodles according to package directions. Serve the mixture over the egg noodles.

Steak Sandwich with Onions and Mushrooms

Source: Adapted from Food.com

1 large sweet onion, sliced
2 Tbsp. butter, plus 3 Tbsp. for bread
2 Tbsp. olive oil
1 lb. white button mushrooms, sliced
2 Tbsp. fresh minced garlic
1 c. beef stock
3 Tbsp. heavy whipping cream
3 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1 lb. grilled steak, sliced to about 1/8-inch thick
1/2 tsp. salt
1/2 tsp. ground black pepper
1 large green bell pepper, seeded and thinly sliced
6 slices mozzarella or provolone cheese
1 whole loaf French bread, sliced in half lengthwise

Butter the cut side of each half of the bread. Place on a cookie sheet under the broiler for two minutes or until slightly crisp and browned. In a large skillet over medium heat, cook the onions in butter and oil, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon. Add more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; sauté until the mushrooms lose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl. To the same skillet add in the beef stock, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet. Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes. Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes stirring occasionally. On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture. Season with black pepper and then top with browned onions. Top with the remaining bread, the cut into serving size pieces.

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