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Using leftovers is a favourite topic of mine. I can't tell you how many people end up throwing them out when all it takes is a bit of creativity and practically no work to turn them into a delicious “new” meal. I see leftovers as a cooking challenge. And in summer, using leftovers often means no cooking – always a benefit in hotter weather.

Among my favourite leftover staples, surplus salads make great pureed soups with the addition of some stock and maybe a spoonful of cream and herbs. And if you have bits of leftover vegetables, raw or cooked, just add some chopped potatoes and stock for an easy “refrigerator soup.”

Leftover chicken tastes like heaven when it's coarsely ground in a food processor with curry seasonings, celery, red onion and maybe even some cucumber and then wrapped in Indian naan bread.

And leftover steak or roast beef can be used in a delicious Thai or Niçoise salad for dinner the next night. Here are some recipes for both the original grilled steak and the subsequent salads.

Simple sirloin steak

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.

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. Serves 4 to 6.

Niçoise beef salad

If you don't have any leftovers, you can also buy sliced roast beef from the deli to make this good-looking, easy-to-assemble salad. Use yellow and red tomatoes for the best visual effect. Be casual about the quantities of garnishes; use more of what you like.

Ingredients

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1/2 cup olive oil

1 teaspoon capers, chopped

3 tablespoons finely chopped parsley

Salt and freshly ground pepper

4 cups arugula leaves

8 ounces (250 grams) steak, thinly sliced

1 cup chopped cornichons or pickles

2 cups sweet or red onion, chopped

2 cups chopped tomatoes

1/2 cup chopped black olives

Method

Whisk together mustard and vinegar in a medium bowl. Slowly whisk in olive oil until mixture thickens. Stir in capers and parsley and season with salt and pepper to taste.

Place arugula on a platter. Layer half of the meat, pickles, onion and tomatoes and pour over half the vinaigrette. Repeat the layers and pour over remaining vinaigrette. Garnish with olives and scatter with extra arugula. Serves 4 to 6.

Herbal Thai beef salad

Try this Thai-style version for an Asian twist on the typical beef salad. To make it spicier, add 1/2 teaspoon of either red or green curry paste to the vinaigrette. Use bought roast beef if no leftover meat is available.

Ingredients

12 ounces (375 grams) leftover steak or roast beef, slivered

Dressing:

1/4 cup fresh lime juice

1 teaspoon grated lime rind

3 tablespoons fish sauce

2 teaspoons sugar

Salad:

3/4 cup torn coriander leaves

1 cup torn mint leaves

1 cup thinly sliced red onions

1 cup peeled and thinly sliced cucumber

2 cups bean sprouts, optional

1 teaspoon finely chopped green chilli or to taste

1 head leaf lettuce, separated

Method

Combine lime juice, rind, fish sauce and sugar in a small bowl.

Place steak in a separate bowl and add coriander, mint, onions, cucumber and chilli. Pour dressing over and toss together. Pile salad onto a lettuce-lined platter.

To serve, wrap salad in lettuce leaves and eat out of hand or just let people help themselves. Serves 4.

Follow Lucy Waverman on Twitter at www.twitter.com/lucywaverman.