Cook once, eat twice

Over the years I have found the strategy of cooking once to eat twice is the secret to sustained healthy home cooking. We all are busy and cooking from scratch every night is a challenge. One way to cook once and eat twice is to make a lot of whatever you are making and freeze the extras. This works well for dishes like soup, stew and lasagna. But let's face it, in the summer soups, stews and casseroles are not as interesting as grilling and salad. So another strategy is to make a main dish the first night that can be transformed into a very different dish the second night. That is the strategy behind this recipe. The first night I cook several strips of steak and serve them with fresh vegetables or a green salad. The second night, I use the leftover steak to make Beef, Noodle & Mango Salad.

How to get tender, perfectly cooked steak every time

Nothing is more discouraging than buying a good (and expensive) piece of meat and not getting it done right. Read my post on Flank, Skirt and Hanger Steak to learn some simple tricks to getting these flavorful cuts cooked right every time. If you are cooking a thick cut of steak, I prefer to sear the steak on the stovetop or grill and finish in the oven. By using this method and a thermometer you ensure your steak is perfectly cooked every time and you are freed from standing over a hot grill. I pull the steak out at 130 degrees and let it rest for 10 minutes before slicing.

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My favorite grill pan

If you want to cook this steak, and for that matter all steaks, on the stove top, I highly recommend a Le Creuset grill pan. My friend, Jean, considers this the most important pan in her kitchen. I won't go quite that far, but it is a great pan that I use all the time.

Lodge makes a more economical version. I have not personally used the Lodge pan, but it is highly rated. The only significant negative I have read it is harder to clean, but the price tag of about $20 is compelling.

Ginger, Garlic & Bourbon Steak

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This delicious Asian-style steak can be served as a main course one night and then the leftovers can be used to make Beef, Noodle and Mango Salad. Two great recipes to reduce your overall cooking time and cook once to eat twice.

• Author: Something New For Dinner
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 - 8 1x
• Cuisine: Asian fusion

Ingredients

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• 6 cloves garlic
• 1” piece of ginger, peeled and sliced
• 1/2 cup soy sauce (gluten free soy sauce is an option)
• 1/2 cup olive oil
• 1/4 cup lime juice
• 3 T honey
• 1 T Asian fish sauce
• 2 T bourbon
• 2 t sesame seeds
• 1/4 t crushed red pepper flakes
• 2 green onions, finely sliced (green and white parts)
• 2 1/2 pounds flank or beef loin top steak

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Instructions

1. Put the peeled garlic and ginger slices in a food processor or Mini prep. Whirl to finely mince. (Alternatively, mince by hand).
2. Add the next 9 ingredients to make the marinade. Place steak in a non-reactive dish (glass or stainless steel) or plastic bag and add the marinade. Let marinate for at least an hour.
3. Heat the oven to 400 degrees. Heat grill or if you prefer to cook on the stove, a grill pan. Lightly oil the grill or grill pan and sear the meat on both sides over medium high heat. Put steak in the oven to finish, for 5 to 10 minutes, depending on thickness. When steak is 130-135 degrees F, remove from the oven and allow to sit for 10 minutes before serving.

Notes

If you plan to make Beef Noodle and Mango salad with the leftovers, adjust how much meat you make. You will need about 3/4 of a pound of cooked steak for the salad. There is plenty of marinade to marinate additional steak.