One of my goals for this blog was to share thoughts on how to take leftovers and transform them into something else. Something new. Giving “old” dishes a new beginning. Re-purposing food. But sometimes the hardest part is just coming up with ideas for what to do with any particular leftover. So I will share some of my re-purposing efforts periodically in case some of these ideas appeal to you. And I’d love to hear about your re-purposing successes too. So don’t be shy. Leave a comment on your favorite re-purposed dishes!
In our house, Steve and Matt were always leftover eaters. Sam and I not so much. Actually, Sam? Barely at all. Steve and Matt just carried the load and we were happy to let them do it.
In May of 2011, Matt was away at college and Steve accepted a career change that required a move from where we lived in Round Rock, TX (a suburb of Austin) back to Phoenix (where we had lived before). The problem was that Sam was a junior in high school and we really didn’t have the heart to uproot him just before his senior year. I wouldn’t move him and I couldn’t leave him. So Steve came out to Phoenix alone and Sam and I stayed in TX until he graduated high school.
Besides the obvious downside issues of a family split, I had a real problem. Wasting food bothers me…a lot…and here we had a reduced household of leftover “unenthusiasts”. What to do? Re-purposing became a thing in my kitchen and has never left.
I’ve met a lot of people who love steak the first time, but once it is a leftover, forget it. If you are one of those, or if you just want to have your steak a different way, you can try this quick little breakfast idea.
Well, I used a little garlic and herb powder on the steak and a little Mrs. Dash (Table Blend – dark green lid) on the egg. But otherwise, this is what you need. The soy and Worcestershire sauces are key. They take that wonderful umami flavor of steak to new heights, and surprisingly does not scream Asian. I use both when I re-purpose steak into Philly cheese steak sandwiches.
For some reason, when I make breakfasts, I always mentally plan them in single portions. If I am cooking for more than myself, I just multiply the planning by the number of people eating. I don’t know when or why I started to do that. It’s just one of my quirks, like not liking to touch raw chicken or pork. I’ll tell you about that some other time.
I can’t tell you how good this smells while it is doing it’s thing.
And isn’t this fellow just a ray of sunshine? Steve says the world is a better place because eggs exist. He likes his really yoke-y so I always make it over easy for him. I like mine just a little firmer, hence the picture below.
A great little breakfast for one without a carb in sight. And this “one” ate it down as soon as this picture was taken. Every last bite, every crunchy caramelized onion, every delicious eggy bit.
- ⅓ to ½ cup sliced leftover steak
- ¼ cup sliced onion
- 1 egg
- 1 teaspoon low sodium soy sauce
- ½ teaspoon Worcestershire sauce
- 2 teaspoons butter
- Garlic and Herb Powder
- In a skillet over medium to medium high heat, melt one teaspoon of the butter and add the sliced steak and onion.
- When the onion is a little translucent but still crunchy, add the soy and Worcestershire sauces, stirring well to coat all of the onion and steak.
- Sprinkle a little garlic and herb powder to taste.
- Cook just until the steak and onion are beautifully caramelized and heated through. You want that little texture and crunch left in your onions.
- Transfer to a dish while you prepare your egg.
- In the same skillet or a fresh skillet, melt the remaining teaspoon of butter and fry your egg to taste. Season with salt and pepper.
- Serve over the steak and onion mixture.