Giving leftovers a whole new taste — with seasonings from another culture — is a great way to make last night's meal more appetizing. For example, turn leftover African inspired harissa crusted tri-tip into a Thai-style steak salad.
The sliced steak is tossed with a lime soy oil. Then, the steak is mixed with shaved carrots, romaine lettuce, and fresh mint for a scrumptious and filling salad. To take a look at the recipe, read more.
1/4 cup freshly squeezed lime juice Serves 4.
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)
1/4 cup freshly squeezed lime juice