Guys, you all know I can get a little excited about food, right? Obs, this being a food blog. Sometimes I get really excited because everything in a dish comes together in some great magical alchemy. Spicy Steak Ramen Bowl with Chipotle Yum Yum Sauce is one of those. It’s an insane play of flavors.
Beef can be pricey & a shame to waste but sometimes leftovers just stare at you saying “I’ll never be as good as the first night!” Wrong!
I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.
Yet again, I’ve been stuck with leftover steak, people! I know many of you never have that problem; “What leftover steak?” you’d say! And others might not have an issue with a little extra steak in the fridge! But leftover steak has always stumped me just a bit – it seems to sit there and say “I’ll never be as good as the first night.” Well, that’s what I thought until recently, anyway.
I don’t know why this Steak Salad is called “California” Steak salad, but I bet those “California cows” aren’t too happy about that turn of events! I think it’s because of the avocado. Regardless of how happy this particular cow was, this salad is delish!
Who has leftover steak, anyway? Certainly not at my house where steak is a bit of a rarity, but at my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
Beef Barley Soup seems to have never gotten it’s due. Maybe because most of us use the recipe on the back of the box. Good fare, not great. I love a good Beef Barley made with a home-made beef stock, but bones are hard to find and pricey. My solution? Make a great soup with a “doctored” broth.
I started making these many years ago and still make them because they’re easy, make a bunch and are strangely addictive. I promise you if you put these out on game day or bring them to a pot luck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.