Leftover Steak Recipes

We use the broiler to keep this vibrant summer salad speedy, but if you already have the grill cranked up, this dish easily transitions to an outdoor entrée.

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

Time: 40 minutes

Flavor Hit: Chipotle chile powder has a smoky, earthy profile and isn't as hot as ground red pepper.

Serve with Shaved Carrot, Cucumber, and Sweet Onion Salad

This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.

When stuffed tortillas are bound with gooey mozzarella and dunked into warm marinara, you end up with a pizza-quesadilla hybrid, or a pizza-dilla. Fill the piza-dillas with shredded chicken and spinach or with zucchini and mushrooms for a vegetarian option.

This recipe gives you the flavors you love with easy-to-find supermarket ingredients, so you can satisfy your cravings for Thai food at home.

A little meat travels far since there's no center stage in a bowl. Here, a few ounces of Peruvian steak works wonders on top. Season well, and shred or finely chop to get a little in each bite. 

A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor. This salad would also be delicious with grilled chicken or lamb.

Perfect for using up those extras from last night's dinner, combine poached eggs with leftover steak and little bits of grilled or roasted veggies. Don't worry if amounts don't match precisely.

These fun bites pair soy- and ginger-marinated flank steak with creamy wasabi mayo and super-crisp rice crackers. You can prepare the mayonnaise mixture and cook the steak up to a day in advance of your gathering. Wrap the steak, still whole, in plastic wrap, and refrigerate. There's no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature. Assemble the crisps about 30 minutes before guests arrive. If you can’t find rice crackers on the cracker aisle of your grocery store, look in the Asian foods section; in a pinch, you can substitute baguette slices.

Serve these hearty sandwiches with a side of crisp carrot and celery sticks and light ranch dressing for dipping. Make breadcrumbs with the parts of pita you cut off by pulsing in a food processor; freeze for a couple of months.

Serve a Mediterranean-inspired meal in minutes. These steak-filled pita sandwiches are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

We love the chipotle-rubbed sirloin in our Black Bean Quinoa Salad with Chipotle Steak, but this salad is a wonderful use for any leftover steak.
 

Mayonnaise, Worcestershire, and whole-grain mustard combine for a tangy, slightly smoky sandwich spread. Arugula is a peppery salad green. Substitute your favorite lettuce, if you like.

Piled high with steak and veggies, the real treat on this sandwich is the sauce, a pesto mayonnaise. Use sirloin for a more tender bite than you get with cuts like flank steak.

An appetizer-only menu can leave guests feeling hungry, unless it includes an item like this one: Hearty and meaty, but elegant and refined at the same time.

This recipe received 5 stars from reviewers and after your first bite you'll know why. Full of fresh ingredients and tossed in a light dressing, this healthy entrée is a winner.

Feel good about serving this comforting dish to your family at less than 200 calories per serving. If you're cooking for kids, you can omit the wine and use all broth instead.

Briefly cooking the gravy with thyme sprigs saves the time of stripping the tiny leaves from the stem, but still gives you the herb’s woodsy flavor. Serve this rich and hearty beef mixture on a bed of egg noodles and you will find that this comforting meal is just the thing you had in mind.

Singformi has made this recipe for years, and still loves it: "My husband and I have been using this recipe since it came out in Cooking Light. It's easy and tasty and even better if you let it marinate for several days! It has become one of our staple dishes! We serve it to friends and family and we eat it ourselves all the time. You can't miss with this one."

A takeout favorite gets a super fast (and healthy) makeover that everyone will love. Savory sirloin gets a splash of vibrant green and kick of fresh flavor with broccoli florets and sliced green onions. Serve over brown rice for a delicious and satisfying meal.