Tuesday, June 11, 2013

Grill Tuesday - Have Leftover Steak or Roast Beef from Weekend?

                            Open Faced Steak Sandwich with Horseradish Cream ( serves 6)

Here is an easy supper you can make with steak or roast beef you have leftover from grilling you did over the weekend.  Plan ahead next weekend when you are grilling for Dad for Father's Day and make enough to provide you with this meal another day of the week.  I love meals I can stretch out to make it easy on myself and your budget.

You need 1 1/2 lbs (adjust to your needs) of roast beef or steak sliced thinly diagonally, 6 slices sourdough or french bread, Horseradish cream (recipe follows), 1 bunch watercress of romaine lettuce, 2 grilled red onions, salt and pepper.

To make Horseradish cream you combine 1/2 cup mayonnaise, 1/2 cup sour sour cream, 1 tablespoon prepared Horseradish (well drained).

To grill your red onions, remove the skins and cut into slices approximately 1/2 " thick.  Brush the onions with 1-2 tablespoons olive oil and sprinkle with paprika.  Sprinkle with a teaspoon or so of dried thyme and leave for a half hour to marinate.  Place on a hot, lightly oiled grill and cook 10-12 minutes, turn and cook until lightly browned and tender.  You can sprinkle the grilled onions with a bit of balsamic vinegar, salt and pepper and refrigerate in a covered jar for use in a day or two.

Lightly toast the bread slices.  Spread each slice with Horseradish Cream, and add layers of watercress or lettuce and sliced roast beef or steak.

Top with grilled onions and season with salt and pepper.  Simple and delicious!  

Nice sides are Caesar Salad or Fresh Fruit that is in season.  

Enjoy and thanks for stopping by....


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