Hi there,
I have about 1 - 1.5kg of grilled/BBQ’d steak.
Any favourite “leftover” ideas for it - with steak as an ingredient?
(i’d rather not re-use the steak as “steak-proper”, as it is right on the point of done-ness I like - and reheating will def. get it beyond this point - and I despise Trum-steak…)
any takers - any idea beyond scrambled-egg-with-steak?
(happy to hear anything along the line of cold-cuts / salads / “pastes”, etc…
thx, and yes, it sux to be me 
I cube it and crisp up all the edges in a pan and serve it with potatoes prepared the same way and serve them along side a couple fried eggs.
I like to slice cold leftover steak extremely thin, sauté it with a big slice of butter, toast up whatever crusty bread is around, and serve the steak and accompanying butter sauce on the toast with a generous splash of tobasco. I don’t normally like tobasco, but it’s always been the perfect extra touch.
It depends if it’s grilled or BBQ’d.
If it’s grilled, presuming just salt, pepper, maybe some simple seasoning, and cooked hot and fast, the answer would likely be to slice it very, VERY thin and make a Thai Yum Nea salad. Just about as different as you can manage but still using the theme.
((This link is a option similar to mine, but I normally cut back on the sugar, 1.5 teaspoons is way to sweet for me, I want the funk of the fish sauce and the lime to stand out))
If it was smoked, BBQ’d, or grilled with some sort of steak sauce or the like, I’d probably make steak soft tacos, flour or corn totillas, cotija cheese, some crema, lime, cilantro, chopped red onion, hot peppers of your choice (since I like it HOT I won’t specify for you) that are briefly broiled or air-fried, skinned, and diced to place on top.
My go to with leftover steak is to slice red and green peppers, yellow and red onions, fry in a skillet or wok with cumin, cayenne, salt and pepper, when tender crisp add thinly sliced steak to warm and make burritos.
ETA: by go to, I mean we usually buy an extra steak or two so we have this option. To ParallelLines point, I grill over charcoal, oil, salt and pepper is the only seasoning I use.
I used to do something similar, but first softly sauteed some sliced onion (to add volume to the final gravy) and also added a hefty splash of Worshershersher sauce when I added the meat.
We had a really good strawberry season in the area, so I made this a few times, sometimes with purpose-cooked steak, sometimes with leftovers:
Lovely combination of flavors and textures. The bleu cheese marries the savory steak and the sweet strawberries. And it’s beautifully colorful on the table.
The recipe is just a guideline, too, obviously. It’s very flexible. If you like feta better than bleu, try the switch (and maybe made the dressing a smidge sweeter). Or use different greens, or swap the walnuts for almonds or even croutons for a different crunch, etc etc etc.
It’s a salad my kids enthuse about when they see it on the table, and then devour. We treat it as a full meal.
Steak salad and steak sandwich are my go-tos.
thx all -
really good suggestions … I sauted onions, tomatos and zucchini (those I had around) … added the diced steak and made a yummy filling for fajitas …
I’d say better than the steak proper …
again, thx