What To Do With Leftover Steak? How About a Steak Stew Recipe
Friday night we grilled up some steaks and had one extra that did not get eaten so I was thinking of some way to use it up and decided on a steak stew recipe. This is a true “what’s on hand” type of meal and great for using up “stuff” in the refrigerator that’s in use-it-or-lose-it status.
In my refrigerator, I looked at some spinach and carrots on their last legs and some roasted garlic left over from one of last month’s dinner parties. I’m sure I could have found some other near-death vegetables in the drawer, but this was enough for now.
Remember, the steak is already cooked, so you reheat it with the beans and other ingredients. You don’t want to let this cook too long, or the meat will dry out and be very tough.
I served the stew with some instant grits. I know, “No self-respecting Southerner uses instant grits,” but for something immediate, quick-serving grits are a great substitute for rice or potatoes.
We served the grits on the side, but I could see the stew served over them just as well.
Steak Stew Recipe
- Start by heating up the tablespoon of olive oil in a large sauce pan until the oil is hot but not smoking. Add the onions and sauté until translucent, 3-4 minutes.
- Add the carrots and cook for another 3 – 4 minutes.
- Add the canned cannellini beans with liquid, stir and cook for a minute before adding the roasted garlic.
- My wife cooked the fresh spinach down in a separate pan and gave it to me to add to the stew but I think you could add the fresh spinach directly to the pot and let it cook down in the bean liquids. I’ll try that next time.
- Add the leftover steak to heat through.
- Taste and season with salt & pepper.
- When serving, drizzle a little extra virgin olive oil over the stew for additional flavor and richness.