The Leftover Steak Sandwich


Leftovers are nothing to sneeze at. Especially when they're this good. Yes, after yet another hiatus The Philosopher's Stove is back with another chart topper. No food stylist strikes this time. No, the food will be looking better than ever thanks to the new mighty Olympus digital with the magic 'Food' setting.

After a lovely reunion of old souls (and a few new ones) and the usual procession of food abundance I was left with a steak no one wanted to take home with them. Or perhaps I looked like I needed feeding. Thanks go out to google and allrecipes.com cause all I did was type in 'best steak marinade' and low and behold I found this:

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

It was under the heading 'Best Steak Marinade in Existence'. Lofty claim to be sure, but I'll tell you, it was damn good. Much as a friend once said "Nirvana is a good foundation to build your house of jazz upon."; this steak marinade was certainly an excellent foundation upon which to construct a mighty fine steak sandwich.

Now I didn't follow this exactly. Lots of people seem to like white pepper. I have acquired it on a few occasions but I never seem to hang on to it. And I certainly didn't follow these amounts exactly. Don't think I went for the hot pepper sauce option either, and hot pepper sauces certainly do vary. I threw a version of this existential marinade on my donated cow and left it in the fridge for a day or three.

Somewhere in my credo I mentioned easy. There's really nothing to this. I had a monster steak donated so I made another fine mealo out of the first half. The second half I cut into strips tossed in a cast iron skillet with some carmelized onions, added a little Kraft brown sugar BBQ sauce and dished it up with some leftover grape tomatoes cut in half on a bun. Looks good don't it? :)

And that's all he wrote.