Category Archives: Beef

next-day beef salad {ffwd}

Next Day Beef Salad

I have a favorite recipe for a salad made from grilled steak, with a Cuban flair. It’s long been my go-to summer recipe when there’s leftover steak in the fridge. It looks like this week’s recipe for French Fridays with Dorie, Next-Day Beef Salad, introduces some competition all year long!

Next-Day Beef is a perfect way to create a second meal from leftover beef that doesn’t seem at all like leftovers. The meat is diced into small pieces and combined with a variety of fresh and piquant ingredients. Dorie invites us to play with what’s in our refrigerators, making this a doubly practical meal.

Staples for me

Staples for me

I stayed fairly close the written recipe, adding scallions, cornichons, capers, slivered olives, and grape tomatoes. For the peppers, I used a combination of candied jalapeƱos and peppadew peppers for a mixed dose of sweet and spicy. (As you might expect, I skipped the apple. You’re welcome, Howard.) All of this gets tossed in a mustardy mayonnaise and served on a bed of mixed greens.

Confetti

For once, I planned ahead, serving steak and baked potatoes one night, making sure there was enough leftover to test out the Next-Day Beef Salad for the next night. This made a light dinner served alongside a loaf of rosemary bread and a wedge of brie with mushrooms. Leftovers of the leftovers made a perfect lunch as well.

Bread And Cheese

I loved all of the ingredients, which are staples in my refrigerator. In some ways, it reminds me of the Cuban salad that I like, but with a completely different flavor profile. The only thing I’d change next time is to cut way back on the dressing. The end result was a bit too creamy for both our tastes. Just one tablespoon or two would have been plenty to bind it all together. I also think a simple vinaigrette would be another variation to try.

Leftover Meat

I’m thrilled to have a new option on the list of repurposing leftover beef. I’m sure I will be making this again.

To see what the other Doristas thought of their beef salads, check out their links here. We don’t post the recipes, but you can find it on page 260 of Dorie Greenspan’s book Around My French Table.

tartine de viande des grisons {ffwd}

tartine de bresaola

After a week away for Thanksgiving week, I welcomed the simplicity of this week’s recipe for French Fridays with Dorie. Our group has already made several varieties of tartines. I have usually served them as open-faced sandwiches for lunch, though in Around My French Table, Dorie usually suggests slicing them crosswise to serve as nibbles with an aperitif. Finally, I chose that route myself.

As with last week’s recipe for Red Kuri Soup, sourcing was the major challenge for this otherwise easy appetizer. The recipe calls for air-dried beef, such as viande des Grisons or bresaola. A few years ago, Howard made something similar (carne salada) based on a recipe from Patricia Wells’ book Salad As a Meal. Alas, for this recipe, we hadn’t planned ahead. During my food shopping outings all week, I kept my eye out for this type of meat. I saw lots of prosciutto, but no bresaola. I finally decided to give up my pursuit and purchased some prosciutto.

Then, on my way home, I passed the local Italian specialty shop in town (Tutto Italiano). It’s where I usually by prosciutto and fresh mozzarella when that’s the object of my shopping. On a whim, I went in and asked. Success! The owner said bresaola was expensive ($23 a pound). However, I didn’t need much, and it really wasn’t much more than the imported prosciutto I buy there. I asked for 4 slices, enough to cover two slices of bread, and it was only $3.22.

bresaeola

This is so easy! First you slice and toast some rustic country bread. In anticipation of the tartines, I baked a loaf of whole wheat no-knead bread.

Sliced Toast

Next, slather it with butter.

DSC06425

Cover with a layer of bresaola.

DSC06426

Drizzle with walnut oil and sprinkle with toasted walnuts.

DSC06427

Cut into batons and serve with a glass of wine. Bon Appetit!

We both loved it! We enjoyed the tartines before a weeknight meal, but this one is company-worthy. Now that I know that the main ingredient can be conveniently found just a mile away from my house, I expect this appetizer to be repeated.

To see what the other Doristas cooked up, check out their links here.

Last Saturday, I enjoyed an afternoon with Adriana of Great Food 360, starting with lunch and then moving on to the best hot chocolate in New England. We met last year in Seattle, so it was a treat to have another chance to get together. I look forward to the next time!

AdrianaAndMe