In an effort to slow down and appreciate the smaller things in life, I have started going to the grocery store once a week. While this may seem like a non sequitur, it was really a challenge for me to make a list that included three meats and more vegetables, fruits and beans. I would then cook around what I had. The creativity that was a result of the list’s structure was amazing.
More inspiration was provided by a friend who I was visiting one night. The cocktail hour had gone long, and my friend made the most amazing steak sandwich, which for me—I’m not so interested in steak, but always love a sandwich—turned into a weekly staple I could have fun with.
RECIPE
Basic Steak Sandwich
Leftover steak
Fresh English muffins
For the sauce
1/3 cup Worcestershire sauce
1/2 stick butter, or more
2 to 3 garlic cloves, sliced
Simmer ingredients on low for as long as possible.
Slice the steak in long strips and place on one side of a toasted English muffin. Drizzle sauce over the strips and enjoy open faced.
As you can imagine, there are endless variations to this delicious sandwich. I always love it plain with a bit of fresh greens, but one night I had some tomatoes on hand and made baked tomatoes to accompany it.
Baked tomatoes
2 medium size tomatoes, sliced in half
Olive oil
Parmesan cheese (or your favorite cheese)
Breadcrumbs
Drizzle tomatoes with olive oil and top with a cheese and breadcrumb mixture. (My f
avorite is blue cheese mixed with a little butter and fresh breadcrumbs.) Put in a baking pan or Pyrex dish and bake at 425 degrees for 10 to 15 minutes.
I have loved doing this column, but my favorite editor is taking her leave, so I feel I must too. All good things must come to and end … love you Sue!
