Monday, May 14, 2012

Steak Salad Sandwich

Don'cha just hate it when you have just a little steak left?  Almost, but not quite enough to fill up the number of sandwiches you meant to make.  This, fridge searchers, has been a problem since the concept of sandwiches and leftover met on a street corner one hungry evening.

This steak begs to be stretched, but not in a bland, gummy, flavor-killing kind of way, but rather in an exciting, tongue-tingling manner that makes you wonder why you don't eat steak this way all the time.

(Hey Lady!  Why no photos?  Cuz' everything got eaten for this round of steak before I found the camera.  Keeps HAPPENING!)

Steak Salad Sandwich
Make the most of every last bit of steaky-goodness.

cutting board
small bowl

Ingredients: These are for 1 sandwich.  If you have more steak, or need to make more sandwiches, adjust accordingly
1 large palmful of steak leftover steak (any sort)
2 slices bread
1 - 2 slices onion (sweet or purple are best, but all work)
1 Tbs mayonnaise
1 tsp sriracha (chilli garlic sauce - adjust to your taste)
1/2 tsp sesame oil (the secret ingredient)
1/2 lime or lemon (or vinegar if neither is available)
salt and pepper to taste
4 leaves lettuce
bread or other flat surface of your choice

Prep & Cook!
Slice your leftover steak, and then chop it to strips or cubes; small pieces that won't tear the sandwich apart as you're eating it.
Make the lettuce clean and edible, stack the pieces, and cut across the ribs into thin strips.  Set aside on the sandwich plate.
In the small bowl mix the mayonnaise, sriracha, sesame oil, the juice from your fruit (or a tsp or so of vinegar - add, taste, adjust).  Mix.  Add salt, pepper, or more of anything else.
Spread a little on your bread.
Mix in the steak.
Spoon it onto your bread.  Mound a handful of lettuce over the steak.
Top with the other bread.

Nom, nom, nom, nom.......

Use cilantro instead of lettuce.
Roll this up in a tortilla.
Add tomatoes and or cucumbers.
Cut into Happy Hour sandwiches, win friends and influence people.

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