Fragrant Thai beef salad makes a delicious meal of yesterday’s sirloin steak. You can substitute sliced deli roast beef if you don’t have any leftovers.
Ryan Enn Hughes/The Globe and Mail
Simple sirloin steak
Here's a recipe for steak followed by two suggestions for salads that use the leftover beef in exciting new ways.
The thinner the steak the less time it takes to cook. My timing is for a 2-inch-thick steak. I used top sirloin for this recipe.
Servings: 4 to 6
Ingredients
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 sirloin steak (about 3 pounds/1.5 kilograms)
Kosher salt to taste
Freshly ground pepper to taste
Method
Combine mustard, soy sauce, garlic, rosemary and olive oil and spread over steak. Marinate for several hours or up to 12 hours refrigerated.
Preheat grill to high. Sprinkle steak with kosher salt and pepper. Place steak on grill and grill for 8 minutes, then turn over and grill 8 minutes longer or until medium-rare.
Remove from heat and let sit for 5 minutes. Slice into thinly against the grain.
