The long weekend will pack your fridge with tons of leftovers. Steak is one food item that’s hard to preserve simply because the tenderness of the meat will be compromised—it gets tougher through time.
There was a slab of roast beef sitting pretty in the studio fridge for around 3 days (or more) now , so instead of feeding it to the garbage bin, we whipped up something quite uncanny but surprisingly delicious.
We started shredding the cold roast beef with a fork (adobo flakes style) and fried the flakes to a crisp. For the pasta sauce, we melted some of the roast beef fat for flavor, threw in the gravy, and added a few good ingredients such as butter (count on butter to make everything more delicious), some cream, a dash of liquid seasoning, and a generous grating of Romano cheese. Top it off with some parsley for flavor and color, and there you have it: The Steak Flake Pasta.
Your leftover beef/steak/roast beef won’t last forever, so show some respect to the meat. Instead of ditching it out, try this pasta recipe instead. The souls of the butchered cows will be rejoicing in animal heaven.
Steak Flake Pasta
Total Time: 20 minutes / Yield: 2-3 servings
- Leftover slab of roast beef (300-500g)
- 1/2 kilo spaghettini
- 2 tbsp. butter
- 2 cups all-purpose cream
- Grated Romano cheese (measurement according to taste)
- Dash of Knorr Liquid Seasoning
- Bunch of parsley
- Leftover gravy
- Water (optional)
- Cook the pasta as indicated on the package.
- Flake the roast beef using a fork.
- Fry the fat on a pan until most of the oil comes out. Set aside.
- On the same pan where the beef fat was fried, add in the butter and the gravy. Stir well.
- Add the cream and bring to a simmer. Add a dash of liquid seasoning.
- Add the Romano cheese and stir.
- If you find the flavor too rich or strong, you can thin it out with some water, but not too much so the flavor of the gravy and beef will be sacrificed. Thicken with more Romano cheese, if desired.
- Pour sauce on the pasta.
- Toss and serve.