I don’t think I ever managed to make roast beef without generating leftovers.
Not even when I was making it for a family of four…
So imagine now that I’m making roast beef for one! I get to eat nothing BUT roast beef for an entire week! Thank goodness I never really minded eating the same thing several days in a row…
In fact, I sometimes find it easier that way and rather enjoy it.
Still, I have to try and find creative ways to use the meat, especially ways that don’t make use of bread or pasta.
Gotta keep them carbs in check, you see?
So what to do with beef that doesn’t use bread or pasta…
Hmmm, why not? Sure is worth a shot…
I’ve been having TONS of salads with chicken, eggs, tuna, shrimp and salmon before, but I never even considered adding beef to them.
Well, I’ve only got one thing to say, and that is: I’m sorry I didn’t do this earlier!
Wow, was that salad ever satisfying.
The meaty flavor and texture of the shiitake mushrooms paired with the creamy, tangy goat cheese went perfectly well with the robustness of the beef. No dressing was required here, other than a little bit of balsamic vinegar and a little squirt of lime juice.
Oh, and a little sprinkling of freshly cracked black pepper to top it all off… it was just perfect!
I know, some of you are probably thinking that beef isn’t the healthiest of options, but as long as you choose a lean cut, you’re looking at an excellent source of protein. Whenever I make roast beef, I opt for what is known around here as a French Roast, which is in fact from the inside round.
That would be the leanest cut you can get.
Lucky for me, it also happens to be one of my favorites!
As you can see, I like my beef on the extreme rare side, but of course, feel free to cook yours a little more if you like.
Also, I used leftovers for this salad, but I feel it would be equally good, if not better, with roast beef that’s fresh out of the oven, all nice and warm and juicy…
I think that a warm balsamic reduction over cold slices of meat would also work magically well.
Oh, and blue cheese instead of chèvre would be delicious too!
An orange and rosemary vinaigrette? Oh yeah!
Oh, the possibilities!
Why do I get the feeling I’ll be making another roast soon?
- 150g leftover cooked roast beef (from inside round)
- 2 cups mixed greens
- 100g fresh shiiake mushrooms
- 30g unripened soft goat cheese
- 1-2 tbsp balsamic vinegar
- Lime juice to taste
- Pinch freshly cracked black pepper
- Slice the shiitake mushrooms and cook them in a non stick pan over medium high heat until nice and golden on both sides, about 3-4 minutes per side.
- While the mushrooms are cooking, slice the roast beef as thinly as you can; reserve.
- Place mixed greens at the bottom of a shallow plate.
- Arrange your slices of beef in the center of the pile of greens.
- Add shiitake mushrooms and soft goat cheese.
- Drizzle balsamic vinegar and lime juice to taste over the whole salad.
- Sprinkle with freshly cracked black pepper if desired.