Last night, I shot a steakhouse that's opening up in New York City in the next couple days. While this restaurant chain is pretty popular in Japan, this location is their first in the US. I was really happy that I was able to shoot there and meet one of the main guys (owner...president...CEO...I can't quite remember!) Either way, they took me through the ordering process and I took photos of all this beautiful steak. They prepared filet mignon and a beautiful 16.5 ounce rib eye steak. Both steaks were topped with crispy garlic and a dollop of whipped butter. Finally, at the table, they pour a hot (temperature) sauce that causes a huge blast of steam to come off the hot cast iron serving plate. My mouth was watering so much, I could barely take photos!
At the end of the shoot, their PR representative asked me, "What...what should we do with the leftovers?" On the inside, I was screaming "OH GOD PLEASE GIVE THEM TO ME!!" but I contained myself and sheepishly said, "Oh well, you should...I suppose...ask the staff if they'd like them, but I mean, of course I'd be happy to take them home."
How happy I was when she boxed up the leftovers for me! The steak was cooked rare, so it was quite easy to reheat and maintain the pinkness in the middle.
While you may not have $90 worth of leftover steak that was generously given to you by a steakhouse, there may be times when you have some leftover grilled steak that you need to re-purpose. This recipe is great for that! You only need to buy a few additional ingredients and you'll have yourself a completely new dinner!
Skill Level: Easy
Time to Make: 35 minutes
8-10 ounces leftover steak (preferably still pink in the middle)
2 tablespoons butter
2 mini cucumbers
1/3 cup rice wine vinegar
1 tablespoon sugar
3 teaspoons sesame oil, divided
Salt to taste
Half a serrano pepper
Red pepper flakes (I used gochugaru)
10 shiitake mushrooms
2 teaspoons minced ginger
1/3 cup soy sauce
1/3 cup chicken stock
5 scallions, divided
6 small radishes
Flaky sea salt
Shichi-mi tōgarashi (optional)
Cooked white rice, for serving
Prep Main Ingredients: Thinly slice the cucumbers. Mince as much of the serrano pepper as you'd like (depending on how spicy you want the cucumbers to be). Mince four of the scallions. Very thinly slice the fifth scallion on an angle and reserve for garnish. Trim the radishes, scrub, and slice in half. Remove the stems from the mushrooms and leave the caps whole (cut in half if they're large).
Make the spicy cucumbers: In a small bowl, combine the rice wine vinegar, 1 teaspoon sesame oil, sugar, and 2 tablespoons of water. Add the cucumbers and minced serrano pepper. Season with red pepper flakes and salt to taste. Chill until ready to serve.
Make the Soy Braised Mushrooms: In a small pot, heat a slick of olive oil over medium heat until very hot. Add the mushrooms and cook for 5-7 minutes until well browned. Add the scallions and minced ginger and cook for 30 seconds. Add the soy sauce, remaining 2 teaspoons sesame oil and chicken stock and bring to a boil. Cover and simmer for 20 minutes.
While the mushrooms cook, prepare rice according to package instructions and keep warm.
Make the Seasoned Radishes: In a small bowl, add the radishes, cut side up. Season with flaky sea salt and shichi-mi tōgarashi, if desired.
Reheat the Steak: Heat a slick of oil in a medium skillet over medium high until very hot. Once the oil is shimmering and nearly smoking, add the steak and cook for about 2-3 minutes per side until just reheated. Be careful not to overcook it.
To Serve: Divide rice between bowls and top with sliced steak. Arrange the braised mushrooms, radishes, sliced scallions, and pickled cucumbers on top. Drizzle with a bit of the leftover braising sauce. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!