Our Recipes

His Leftover Steak Sandwich

Ingredients

• Eight ounces leftover steak, sliced thin
• Four pieces sourdough bread
• Two ounces grated Parmesan cheese (not powdered)
• Four ounces (eight tablespoons) butter, room temperature
• Four teaspoons prepared mayonnaise
• Four teaspoons A.1. Steak Sauce
• Half-cup Clearman’s North Woods Inn Red Cabbage Salad*

*If you do not live near a Clearman’s North Woods, we include a recipe to make a similar salad at home.

Instructions

1. Heat a griddle or large cast iron skillet over medium flame.
2. Mix the butter and cheese together until blended.
3. Spread a quarter of the mixture on one side of each piece of bread.
4. Place the bread, bare side down, on the skillet and cook until toasted, about one minute. Flip the bread and grill until the cheese mixture is completely toasted, about two minutes. Remove from heat and place cheese-side-down on a plate.
5. Spread the mayonnaise and A.1. Steak Sauce on the bare, toasted side of each piece of bread.
6. Divide the steak and layer it evenly on two pieces of the toast.
7. Divide the red cabbage and spread on top of the steak.
8. Place the remaining two pieces of toast, mayonnaise side down, on the sandwich, slice each sandwich in half and serve.

Red Cabbage Salad

This salad takes several days to prepare.

Ingredients

• One head red cabbage, cored and shredded
• One cup apple cider vinegar
• Third-cup sugar
• One tablespoon Lawry’s Seasoned Salt
• Half-teaspoon freshly ground black pepper
• One teaspoon granulated onion
• Half-cup vegetable oil
• One large Ziploc bag

Instructions

1. Place the cabbage in the plastic bag.
2. In a medium bowl, mix the vinegar, sugar, salt and granulated onion. Pour the mixture into the bag with the red cabbage.
3. Make sure the bag is sealed tightly and shake well. Refrigerate.
4. Over the next two days, several times a day, shake the contents of the bag and rotate it to distribute evenly the vinegar mixture.
5. The day you plan to serve the cabbage, empty it into a medium bowl and stir in the vegetable oil. Adjust the salt and pepper and serve.

Her Leftover Steak Salad

Green Chile Dressing

Yields Two Cups

Ingredients

• Three fresh poblano (also labeled pasilla) chiles
• Two cloves garlic, peeled and smashed
• One small yellow onion, peeled, cored and rough-chopped
• One tablespoon vegetable oil
• Half-teaspoon salt
• One-half to one whole fresh serrano chile, destemmed
• Three-quarters cup buttermilk
• Quarter-cup roasted butternut squash seed oil or pumpkin seed oil
• One teaspoon ground cumin
• Half-teaspoon dried
• Mexican oregano
• Half a bunch of cilantro, rough-chopped
• Juice of one lime
• One teaspoon sea salt
• One tablespoon agave nectar or honey

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix the Poblano chiles, garlic clove and chopped onion with the tablespoon of vegetable oil and half-teaspoon salt and lay on a greased sheet pan.
3. Place sheet pan in oven and roast for 45 minutes. Remove from oven and allow to cool.
4. The skin on the poblanos should peel off easily. Remove the skins, stems and seeds.
5. Combine the roasted peppers, onions and garlic with remaining ingredients in a blender jar. Depending on how spicy you want the dressing, add either half of the fresh serrano or one whole chile and purée until smooth. Refrigerate if not using immediately.

Assembly

Ingredients

• Eight ounces leftover steak, sliced in 8 equal pieces
• One head romaine lettuce, washed and drained
• Eight cherry tomatoes, halved 
• One Persian or similar cucumber, washed and stem end removed
• Two tablespoons pepitas, toasted
• Half of a small red onion, peeled, cored and cut in 1/4-inch slices
• Half-cup grated quesadilla cheese
• Two-thirds cup Green Chile Dressing (see recipe)
• Half-teaspoon sea salt
• Half-teaspoon freshly ground black pepper
• Four sprigs cilantro

Instructions

1. Cut the Persian cucumber lengthwise, then crosswise in 1/2-inch slices.
2. In a large bowl, combine the cucumbers, tomatoes and red onion with the salt, pepper and half of the salad dressing.
3. Cut the romaine leaves down the center, then slice crosswise in 1-inch pieces. Toss with the tomato mixture and half of the cheese.
4. Split the salad mix between two plates and pile to one side.
5. Sprinkle the pepitas and remaining cheese on top.
6. On each plate, puddle half of the rest of the dressing to the side of the greens mix, then shingle four steak pieces on top of the dressing. Garnish with cilantro sprigs and serve.