Leftovers offer the chance to be creative in the kitchen, turning something old into something new! When you cook 1 meal, prepare more than you need so you have enough leftovers to create a second delicious meal by adding just a few simple ingredients from your fridge or pantry.
This Bombay Beef Steak can be frozen with the marinade, so to save time, make 2 steak/marinade combos at once and freeze one batch for a second meal. That way, the steak will be pre-marinated when you thaw it out.
- 1 cup plain yogurt
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 tbsp EACH minced gingerroot, fresh lemon juice and hot curry powder
- 1 tsp EACH chili powder and salt
- 2 lb (1 kg) thick-cut Marinating Steak (e.g. Flank, Sirloin Tip or Inside Round)
- Combine yogurt, garlic, onion, gingerroot, lemon juice, curry powder, chili powder and salt in large zipper-type freezer bag. Pierce steak all over with fork. Place in freezer bag with yogurt mixture; refrigerate for 8 to 12 hours to marinade. Discard marinade. Pat steak dry with paper towel; season lightly with salt and pepper. Grill over medium-high heat, turning with tongs at least twice. Cook to medium-rare doneness, until
- thermometer inserted sideways into steak reads 145°F (63°C). Let steak rest for 5 minutes before slicing across the grain. Serve with Roasted Curried Cauliflower.
8 cups). Toss with ¼ cup olive oil, 2 tsp curry powder and ½ tsp EACH chili powder and coarse salt, ¼ tsp coarsely ground pepper. Roast in single layer on lined rimmed baking sheet in 425°F (220°C) oven, stirring occasionally, until softened and golden, 15 to 20 minutes. Toss with ¼ cup toasted pine nuts and 2 tbsp drained capers and chopped parsley (optional). Makes 8 cups.
Bombay Dipping Sauce: Combine ⅓ cup mayonnaise, 2 tbsp EACH vinegar and mango chutney, 1 tbsp minced green onion or chives and 1 tsp EACH curry powder and minced garlic.
MEAL #2: Next Day Lunch Salad:
Toss slivers of leftover Bombay Beef Steak and chopped Curried Cauliflower with cooked couscous, rice or barley. Some options for add-in’s: minced dried apricots, chopped mint/parsley, canned chick peas, sliced snap peas, roasted asparagus, diced sweet red pepper, frozen peas, etc. Toss with vinaigrette dressing at lunchtime.
Smart Cook Tip: A packed lunch from home can save you about $8/day compared to eating out. And since you control the portion size in a packed lunch, you’re likely going to eat less and eat healthier too.