We had a lot of left over tri tip steak from our Sunday dinner. We are making grilled pannini sandwiches with the left over steak. Put it with a cup of butternut squash soup and there’s dinner!
Thinly sliced steak or roast beef
1 onion, thinly sliced
1-2 yellow or red bell peppers
4 french rolls, sliced in half
1/2 cup mayonnaise
2 Tablespoons prepared chimichurri spread
cheese of your choice
Place about 1 Tablespoon of olive oil in a large saute pan. Add the onions and peppers, cook until soft, about 4-5 minutes.
Add the steak, warm through. Lower the heat to simmer.
Prepare a spread by combining mayonnaise with chimichurri spread.
Spread on both sides of the roll.
Spoon steak with onions and peppers on one side of each roll.
Place a slice of cheese on each sandwich. Place tops on.
Grill sandwiches on a pannini grill or a grill pan on the stove with something heavy like a cast iron skillet to press it down.
Dinner is ready!!
We had some leftover grilled carne asada from dinner last night. Meg and I decided to make a lunch quesadilla with the grilled steak. You could also substitute cooked chicken and it would be just as delicious.
1 large tortilla wrap
2-3 slices cheese of your choice
Grilled steak (thinly sliced) and peppers
2-3 Tablespoons salsa
Sour cream or guacamole garnish
Place cheese slices over one half of the tortilla.
Cover the cheese with the cooked steak and peppers.
Spoon salsa over the steak.
Fold the tortilla in half .
Place on a panini grill or grill pan and cook until the cheese melts.
Cut the quesadilla into triangles. Serve with sour cream or guacamole garnish.
There’s nothing better than bruschetta with vine ripened summer tomatoes and fresh basil. They are easy and delicious. We added some grilled steak for a tasty lunch.
8-10 slices of artisan french bread
butter or olive oil for grilling the bread
3 fresh tomatoes, chopped
1/3 cup fresh basil, chopped
2 Tablespoons olive oil
splash of red wine vinegar
salt and pepper to taste
8-10 slices of grilled steak
1/2 cup grated pecorino romano cheese
Brush both sides of the bread with melted butter or olive oil. We had some compound lemon basil butter and used that.
Chop the tomatoes and basil.
Haley was over helping Auntie Megan cook today!
Place the tomatoes and basil in a bowl. Add olive oil, a splash of vinegar and salt and pepper. Stir to combine.
Place the bread on a grill pan. Toast until grill marks appear, 2-3 minutes on each side. Add the steak slices also to warm them up.
Remove the bread to a plate, then place steak slices on top.
Spoon tomato and basil mixture on top of each bread slice.
Sprinkle grated pecorino romano cheese over the top of all and serve.