For me, its a splurge purchase, even when I buy the budget cuts.
The damage might be irreparable, but all isnt lost.
Overcooked steak can be repurposed and transformed into something delicious.
Slice the steak as thinly as possible, against the grain, and at a severe angle.
Have your hoagie sliced and ready.
Add the sliced steak to a hot pan.
Put some easy melting cheese slices over the top, I suggest American or Cheez Whiz.
Add a tablespoon of water and put a lid over the pan.
The steam will keep the meat from drying out and encourage the cheese to melt quickly.
Slice the steak against the grain, but maybe a little thicker than you would for the cheesesteak.
Cook the eggs, veggies, seasonings, rice or noodles as usual.
The meat can heat up with the sauces and pick up a great deal of flavor.
Then add the rice or noodles.
you’re free to use that steak to make a fine terrine.
Terrines can be made with a variety of meats, straight vegetables, or a mixture.
In this case, with your steak already cooked, try the latter.
Trythis recipe from Delicious Magazineand replace the ham measurements with your chopped steak.
To get super thin cuts without a meat slicer, semi-freeze your meat.
Just pop it in the freezer for about 20 minutes to firm it up.
Use a sharp knife or a mandoline slicer, and slice at an angle.
Break apart the meat into small chips or pieces.
The goal is to get small meat bits; they dont have to be perfect.
Make a white gravy.Start with a rouxand whisk in milk for a thick sauce.
Add the beef chips and season with salt, pepper, and a little cayenne.
Pour this hearty gravy over fresh biscuits and top with a couple eggs over-easy.
Pack a flavorsome filling into a doughy parcel, cook and eat with good company.
Overcooked steak will make a damn good backbone for your filling.
Roughly chop the beef and add it to the food processor.
Pulse three or four times.
Dont run it continuously, you probably dont want to have a fine meat paste.
Whisk up olive oil, garlic and herbs, and pour it on the cutting board.
Place the steak directly on top and slice the meat.
Arrange it on a serving plate and scrape the board sauce over the sliced meat to serve.
