That lamb leg steak that I cooked a couple days ago was a big steak–weighing in just a bit under a pound. That’s a lot of meat–couldn’t possibly eat all that at one time. As vehement as I’ve been about not liking, or dealing well with leftovers, that does not apply here. I don’t really consider the part of this steak that I didn’t eat then as undesirable. I couldn’t have that luscious steak without some left for other uses–not when it needs to be at least an inch thick to cook well. You’re wondering what happens to the rest of this steak?
Often the remains of a beef steak or a pork chop goes into a sandwich–since roast beef, lamb, or pork is not on the single-serving menu. Other times it does some metamorphic changes. The remainder of this steak went into the rice cooker with a convenience mix of grains, some garbanzo beans to give me some additional meals that were not meat-centric.
- about 1/2 pound of cooked lamb steak, cut into 1/2-inch pieces
- one 15-ounce can garbanzo beans with liquid
- one 10 ounce can of diced tomatoes with jalapeños with liquid
- 1 cup of brown basmati rice, red rice, barley, and rye berry mixture (uncooked)
- 1 tablespoon olive oil
- 2 bay leaves
- 2 teaspoons dried Turkish oregano
- 1/2 to 1 teaspoon garlic powder
- 1 to 1-1/2 teaspoon onion powder
- 1 cup water (to bring total liquid to amount required for grains)
- Add all ingredients to rice/multi-cooker, stir well.
- Set on rice cooking mode.
- When cycle finishes, check grain for doneness. If needed add more water in 1/2 cup increments until grains are done.
Since the lamb steak had been well-browned on the griddle, it provided good rich flavor for the grains and the garbanzo beans. Some of this was an extra meal (with a side of ratatouille), and the rest was packed (with the Handi-Vac®) for the freezer for later (especially cooler weather) meals.