Flank Steak on Sourdough with a Veggie Cream Cheese Spread | Whole Green Love

2 Jul

We are leftover junkies up in here. There is nothing I hate more than wasting food. Which works out well, because I’m just not someone who looks forward to eating a cold, boring sandwich for lunch at work. I love to be able to whip up some leftovers that we made for dinner the night before. Lunch makes me happy. Let’s be real, all meals make me happy.

My hubs is the best at working leftovers into new dishes. His idea for this flank steak creation was so great; I just had to share it here.

Flank Steak on Sourdough with a Veggie Cream Cheese Spread

4 slices of sourdough bread, toasted

4 ounces cream cheese, softened

¼ cup chopped cucumber

¼ cup chopped green onion

¼ cup chopped red pepper

Salt and pepper, to taste

8 ounces of seasoned and grilled flank steak, sliced or shredded

Pea sprouts

Hot sauce (optional)

Combine the cream cheese, cucumber, green onion, red pepper, and salt and pepper in a small bowl. Spread evenly on each piece of sourdough bread. Heat flank steak and place pieces on top of the cream cheese mixture. Top with your desired amount of pea sprouts. Add hot sauce if you want a little extra spice.

This is a great recipe for using up extra flank steak. Nic had slightly seasoned and grilled this steak a day or two before. It was the perfect use for the left over meat. The cool and creamy cream cheese spread paired nicely with the grilled flank steak. Open faced, the single slice of sourdough adds just the right amount of bread to this wonderful sandwich.

What’s your favorite use for left over grilled meat?

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