Leftovers should never be eaten the exact same way you ate them when you originally made them. That’s just boring and food should never be boring. There are some exceptions…chinese food, thai food. You know the food that comes in containers and just needs to be reheated.
So this brings me to tonight’s dinner. Leftover ribeye is always fun to have you can do so much with it. A steak and egg dinner, chopped ribeye tacos and the following dinner.
- Leftover ribeye steak
- Roasted Garlic Lime Aioli (recipe below)
- Tomato slices
- Blue Cheese
- Bread roll – like chibatta
- Sides: I had left over roasted garlic mashed potatoes and balsamic brussels sprouts (you can see those recipes in the Steak and Potatoes post)
Roasted Garlic Lime Aioli:
- 1 cup of Mayo (you can make your own but I was too lazy for that)
- 2 tsp of olive oil
- 1 Lime (you’ll use juice and zest)
- Salt (to taste)
- Pepper (to taste)
- Roasted Garlic (1 roasted head)
Well this isn’t really cooking more like putting it together. In a bowl combine all the ingrediants. I suggest only using half of the lime juice to start and adding more as you go, that way you can decide how tangy you want it to be. Once combined use an immersion blender (if you have one, if not a fork or whisk) and blend it all together until the roasted garlic is combined with the mayo. Taste and add more lime juice if you like.
Sandwich Assembly! (favorite part)
While reheating the steak and sides place your cut roll under the broiler and let it brown up (both sides of the bread). Then assemble all ingrediants. If you don’t want a tangy tangy sandwich (you know blue cheese and garlic lime aioli) then you can change up the cheese for anything you want I was really just craving that blue cheese today.