Julia Busuttil Nishimura's recipe for steak leftovers
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
Method
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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.
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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