Name: Julia Busuttil Nishimura’s recipe for steak leftovers
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 2 Tbsp extra virgin olive oil; 1 brown onion, sliced; 1 brown onion, sliced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked sweet paprika; 2 tsp dried oregano; 1 Tbsp soy sauce; 60ml chicken or vegetable stock; 300g leftover steak, sliced; 125g cherry tomatoes, halved; 1/4 iceberg lettuce, shredded; 1 red onion, finely sliced; 125g cheddar cheese, grated; 1 spring onion, finely sliced; Steamed short grain rice, to serve

Inspired by Okinawan taco rice, usually made with minced beef, this version uses leftover steak, which needs warming through with the onions and spices before being served. Julia Busuttil Nishimura has suggested classic toppings, but feel free to play around with them – salsa, coriander, or cabbage would also be taco-licious.

Julia Busuttil Nishimura’s recipe for steak leftovers

Ingredients

2 Tbsp extra virgin olive oil

1 brown onion, sliced

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked sweet paprika

2 tsp dried oregano

1 Tbsp soy sauce

60ml chicken or vegetable stock

300g leftover steak, sliced

125g cherry tomatoes, halved

1/4 iceberg lettuce, shredded

1 red onion, finely sliced

125g cheddar cheese, grated

1 spring onion, finely sliced

Steamed short grain rice, to serve

Method

In a large fry pan over a medium heat, warm the extra virgin olive oil and add the onion with a pinch of salt. Cook for 10-12 minutes or until soft and beginning to caramelise. Add the spices and dried oregano and cook for 2-3 minutes or until fragrant. Add the soy sauce and stock and simmer until almost reduced. Add the steak to warm through.

Spoon steamed rice into four bowls and top with the steak, some cherry tomatoes, lettuce, onion, cheese and spring onion.

You might also like Karen Martini’s green peppercorn steak

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