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Grilled Meat Makeover

Jul 19, 2015

blogger-image-710260119Now that 4th of July has come and gone—are we really halfway through the summer grilling season?!—here is a great way to use up that leftover grilled meat. We all do it, we over-buy proteins for a summer BBQ and then we’re left with a plethora of deliciously grilled meats. Worry no more—this super simple recipe will kick up those leftovers and create a whole new meal.

I made this recipe with leftover steak but you can use whatever protein you want in lieu of steak: chicken, sausages, pork, shrimp. It works great every time and you can eat this recipe as is, with rice, or with tortillas for fajita or taco-style. It’s super simple and can be ready in 20 minutes.

I’m a huge fan of using leftovers and this recipe is perfect!

 

Fridge:
3-4 cups of leftover protein sliced thin or in bite size pieces – steak, chicken, shrimp, sausage, pork, etc.
1 medium green bell pepper, julienne
1 medium red bell pepper, julienne
3 Tbs cilantro, minced
½ jalapeño, de-seeded and minced

Freezer:
1 cup of frozen corn—if you have fresh cooked corn, even better

Counter:
3 garlic cloves, minced
1 cup (10-15) grape or small cherry tomatoes
1 cup red or yellow onion, sliced thin
Juice of 1 lime (about 3-4 Tbs)

 

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Pantry:
1½ tsp salt
1½ tsp dried oregano
1 tsp cumin
½ tsp fresh black pepper or to taste
¼ tsp of red pepper flakes or hot sauce (optional)
2 Tbs olive or canola oil

Tools:
Cutting board
Chopping knife
Measuring cups and spoons
Wooden spoon
Large high-sided sauté pan or wok

 

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Directions:
Heat your sauté pan or wok over medium high heat. Add oil and allow a minute to heat up.

Throw the onions into the pan and allow to cool for a minute or two. Add the minced garlic and oregano and sauté for another 30 seconds before adding both colored peppers and minced jalapeño. Cook while stirring occasionally for a 3-4 minutes.

Add the frozen or cooked fresh corn, protein of your choice, cumin, salt and pepper. Continue cooking for a couple of minutes. Then take each small cherry or grape tomato and squeeze them individually into the pan before throwing them in. You want their juices to coat the dish.

Squeeze the fresh lime juice into the pan and add the minced cilantro and hot sauce or red chili flakes if you’re using. Cook for another two minutes, stirring occasionally, then remove from heat.

Serve right away with whatever side you chose. I ate mine fajita-style with sour cream and avocado and it was delicious.

Enjoy! Xo

 

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Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com.

Jamieson_van_Loan_headshot1Try Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing

 

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Grilled meat makeover photographs by Jamieson Van Loan.

Photo, red bell pepper, by Jacopo188 (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons.

Photo, limes, by Janet Hudson (originally posted to Flickr as Limes) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons.

 

 

 




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