How to Use Up Leftover Steak Like Top Chef Jenn Louis
Jenn Louis, former Top Chef contestant and executive chef and co-owner of Lincoln and Sunshine Tavern in Portland, Oregon, shares a recipe for braised flank steak, which is her favorite from her upcoming cookbook, The Book of Greens. Combine beef, tomato, cheese, herbs, olives, and chile, then braise in wine and stock, and you’ve got comfort breakfast in a pan. When you cook with nasturtium leaves the flavor profile develops a whole new element—a mild, natural tenderness. Louis likes to use up leftover steak in the morning by serving it with eggs or polenta, which sops up the juices from the meat and gives the dish the hearty bed it deserves. Save that leftover braising sauce to make soup—it’s pure liquid gold.Braised Flank Steak with Nasturtium Leaves and Green Olives