There are WAY worse problems than having leftover grilled rib-eye steak.... I'm talkin' WAY worse!! But tonight, that was our problem!
Dinner started like this last night... when my completely carnivorous steak loving Mom came for dinner. So, in honor of Leslie, we had these delicious grilled bone-in rib eye steaks with fresh tomatoes and homemade blue cheese dip and simple, delicious baked yukon gold potatoes!! What's not to like? Accept that our Fred Flintstone size steak portions yielded some leftovers (uh... duh)... so we broke our "once a week or less" red meat rule, and had it again the next day!
Like I said... not exactly a bad problem to have! So, first, I thinly sliced a baguette for our sliders, though you could use any kind of bread or rolls that you like!
Then I lightly toasted the bread in a 350 degree oven for 7-8 minutes on first side, and about 3 minutes on the other. You can lightly drizzle a little olive oil and add a pinch of salt and garlic powder... and that's exactly what we did! Voila... crostini!
After thinly slicing that leftover steak I zapped it in the microwave for about a minute, just to warm it up! Then stack a few slices on top of one of your crostini, top with tomatoes and fresh greens! I'd add some blue cheese to that warm steak, but this was Joe's way... no dressing and as little fat as possible... but FULL of flavor!!
Delicious tender steak between toasty crostini with some sweet crispy greens and fresh juicy tomatoes! Yes, please!!
There are WAY worse problems than having leftover grilled rib-eye steak.... I'm talkin' WAY worse!! But tonight, that was our problem!
Dinner started like this last night... when my completely carnivorous steak loving Mom came for dinner. So, in honor of Leslie, we had these delicious grilled bone-in rib eye steaks with fresh tomatoes and homemade blue cheese dip and simple, delicious baked yukon gold potatoes!! What's not to like? Accept that our Fred Flintstone size steak portions yielded some leftovers (uh... duh)... so we broke our "once a week or less" red meat rule, and had it again the next day!
Like I said... not exactly a bad problem to have! So, first, I thinly sliced a baguette for our sliders, though you could use any kind of bread or rolls that you like!
Then I lightly toasted the bread in a 350 degree oven for 7-8 minutes on first side, and about 3 minutes on the other. You can lightly drizzle a little olive oil and add a pinch of salt and garlic powder... and that's exactly what we did! Voila... crostini!
After thinly slicing that leftover steak I zapped it in the microwave for about a minute, just to warm it up! Then stack a few slices on top of one of your crostini, top with tomatoes and fresh greens! I'd add some blue cheese to that warm steak, but this was Joe's way... no dressing and as little fat as possible... but FULL of flavor!!
Delicious tender steak between toasty crostini with some sweet crispy greens and fresh juicy tomatoes! Yes, please!!
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