JULY/AUG 1998

VOL.3 NO.7

Recipe for Using Up Leftover Steak

There is nothing quite like a good piece of barbecued steak! If you are at all like me, however, your enthusiasm for this summer favourite sometimes gets the better of your sense of scale and practicality, leaving you with a good portion of delicious but uneaten beef.

It was while facing one such piece of leftover steak that I came up with the following recipe. Note that it is best to use meat originally cooked to no more than medium for this dish, or else it might toughen in the pan, and for the very best results, the bread should be exceptionally fresh. A good English brown ale would be a wonderful complementary drink, or if you prefer, you can enjoy the same beer used to make the sauce.

• 2 tbsp. butter
• 1 small white onion, sliced
• freshly ground pepper to taste
• 1/2 to 1 lb. leftover steak, sliced into strips
• 1/2 French bread, sliced lengthwise and then in half, making four equal pieces
• strong mustard to taste
• cream cheese to taste
• 1/2 tsp. beef bouillon (Knorr is a good brand)
• a few dashes of worstershire sauce
• 1/2 cup Belgian-style brown ale such as Liefmans Goudenband
• parsley for garnish

In a deep, medium-sized frying pan, melt the butter on medium heat and add the onion and pepper. Saute the onion until it becomes soft (about 5 minutes) and add the steak, stirring until each piece is well coated with butter. Let sit, stirring occasionally, until the steak begins to brown.

Meanwhile, spread each piece of baguette with mustard and then coat liberally with cream cheese. Set out two pieces per plate. When the steak has browned, add the bouillon, worstershire sauce and beer, heating until it bubbles and thickens slightly. Adjust seasoning if necessary.

Remove the steak strips from the pan and place evenly on the pieces of bread. Pour the sauce and onions equally over the top of the steak. Garnish each piece of bread with chopped parsley and serve. Serves two.

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