Turn Your Overcooked Steak Into Something Better
Steak is not cheap. For me, this is a luxury purchase, even if I’m buying on a cut budget. These high-quality proteins are pleasurable, which is why you experience a special pain when you digest them. Once a steak becomes rubbery, chewing becomes a chore and much of that juicy, meaty flavor is gone. It’s enough to make you cry or just drop it all and pretend you never had that $30. The damage may be irreparable, but not all is lost. An overcooked steak can be repurposed and turned into something delicious.
Cut it up for a cheesesteak
This is best for overcooked large pieces (small cubes are difficult to cut). Slice the steak as thin as possible, against the grain and at a sharp angle. This will help the fibers break apart more easily, giving the illusion of tenderness when you take a bite. Cut the hagi and cook. Add chopped steak to hot skillet. Top with a few slices of low-melting cheese, I suggest American or Cheez Whiz. Add a tablespoon of water and cover the pot with a lid. The steam will prevent the meat from drying out and help the cheese melt quickly. After a minute or so, you can scoop the steak cheese filling onto the bun and enjoy a hearty steak sandwich.
cook a roast
Slicing thinly, as described above, will go a long way in turning large chunks of tough meat into something more tender. Slice the steak across the grain, but perhaps a little thicker than for a cheesesteak. Depending on how thick the cut was, you can cut the slices again lengthwise to get thinner strips. Prepare eggs, vegetables, seasonings, rice or noodles as usual. Since the meat is already cooked, you can wait until the very end to toss the meat. Alternatively, if your meat is dry and tasteless, add it at the stage when you add the sauces and seasonings and stir them in. The meat can be heated with sauces and acquire a great taste. Then add rice or noodles.
Take a sharp knife for thin slices:
cut terrine
If you need something impressive, just grab a sharp knife and a bread pan. You can use this steak to make a wonderful terrine. Terrines can be made from a variety of meats, vegetables, or a mixture of both. Sometimes they are cooked by tightly packing and baking, while others are served cold, using pre-cooked ingredients that are set in a gelatin-stabilized broth. In this case, when your steak is already cooked, try the last option. Try this recipe from Delicious Magazine and swap out the ham sizes for sliced steak.
Thin slice for a cold sandwich
There is nothing wrong with a sandwich with roast beef, horseradish, red onion and tomatoes, and everything is right. So your roast beef is actually roast beef, and maybe it’s a skirt instead of a top – it’ll still be godlike on a sandwich. Cut the steak into the thinnest shavings you can and stack it high on the roll. To get very thin cuts without a meat grinder, freeze the meat in half. Just place it in the freezer for about 20 minutes to harden it. Use a sharp knife or slicer and cut at an angle. Add all the fixes and you will forget how you forgot about the steak that was grilled.
Chip steak with sauce and cookies
For a breakfast that will stick to your ribs, use overcooked meat for a thick gravy. Divide the meat into small “chips” or pieces. Slice the meat across the grain and then you can either break it open with your fingers or cut it roughly in the other direction. The goal is to get small pieces of meat; they don’t have to be perfect. Prepare white sauce. Start with a roux and whisk in the milk for a thick sauce. Add beef chips and season with salt, pepper and a little cayenne. Pour this hearty sauce over fresh cookies and top with a couple of eggs.
Prepare dumplings, empanadas, pies or dumplings.
Dumplings are the solution to many world problems. Pack the aromatic filling in a dough bag, cook and eat in good company. An overcooked steak makes a damn good base for your stuffing. Since the stuffing needs to fit in the dough pocket, you need to chop the beef a little finely. I suggest piercing the sliced steak several times with a knife, as you do with the beef sauce above, or using a food processor. Coarsely chop the beef and add it to the food processor. Pulse three or four times. Don’t run it all the time, you probably don’t want to have perfect meat pasta. Mix beef chunks with the appropriate ingredients to match your dumplings, such as cabbage, fish sauce, and ginger for boiled dumplings, or potatoes, peas, and carrots for patties.
board sauce
If you’re married to the idea of eating your steak and refuse to reuse it, you could potentially save beef with plank sauce . This sauce, which you apply directly to your cutting board, will add flavor and moisturise your steak a little. Whisk together the olive oil, garlic and herbs and pour onto a cutting board. Place the steak right on top and slice the meat. The meat juices will separate into the dressing, and you can turn the meat over in the sauce to coat well. Place it on a serving plate and pour the sauce over the sliced meat to serve.