Dustin thought up this comforting dish using my leftover steak from dinner the night before at Cafe Cruz, where I conquered the delicious (and unwieldy) open-faced “Bistro Steak Sandwich” – a piece of garlic bread, topped with a perfectly medium rare steak, and finished off with a handful of thin, crispy onion rings. Well, I should say I conquered the garlic bread and the onion rings, because there was a lot of steak left over! Lucky for us, leftover steak is great for throwing into recipes! We also had some lovely green garlic to use from my family’s Two Small Farms CSA box. Green garlic looks like green onions, and you can chop it up as such and use in any recipe where you’d use regular garlic. It has a more subtle garlic flavor, which worked really well in this simple, olive oil-based pasta dish!
Egg-Noodles with Green Garlic, Chiles, Cilantro & Steak :
2 “nests” of egg noodles (about 1/2 lb. total)
3 TBS. extra virgin olive oil
1 TBS. butter
1 stock of green garlic, white and green parts chopped (remove the outer layer of the stock if it seems too tough)
2 canned or fresh mild green chiles, chopped
a handful of cilantro, chopped
salt & pepper
leftover steak, cut into bite-sized pieces
- Heat the olive oil and butter in a large skillet until butter melts.
- Add the green garlic and saute for a few minutes until tender, about 3 minutes.
- Add the green chiles and cilantro and saute for a few more minutes.
- Meanwhile, in boiling salted water, cook the egg noodles according to package directions and drain.
- Add the steak to the skillet and stir until heated through. Season with salt & pepper.
- Pour the drained noodles into the skillet and stir to coat with oil and combine with the other ingredients. Divide between two bowls and enjoy!