So how does one make this particularly fine invisible meal? Easy -- leftovers!
I LOVE leftovers. Probably because I inherited by father's frugality (sounds better than "stinginess," I think). Besides, I can eat the same meal for a week straight before even thinking I might like to eat something else.
So let's start with the breakfast that actually started the night before:
Balsamic Glazed London Broil
From Food Network:
- 1 (3-pound) London Broil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup balsamic vinegar
- 1 tablespoon packed brown sugar -- I substituted this with 1 TBS honey
- 1 garlic clove, smashed and peeled
- 1 bay leaf
Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.
Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.
And a note from Christine: If you've never cooked balsamic vinegar before...WOOOO...go on and open up your windows and maybe even the front door. Cooking balsamic vinegar turns it into a VERY pungent and cough-inducing substance. Consider yourself forewarned.
Baked Sweet Potato with Greens
- 2 pricked sweet potatoes
- 1 Tbsp extra-virgin olive oil
- 1 thinly sliced small onion
- 1 stemmed and chopped bunch Swiss chard
- Coarse salt
- 1 sliced avocado, divided
- Heat oven to 400 degrees. Bake sweet potatoes until tender, about 45 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 6 minutes. Add chard and cook, stirring, until bright green and wilted, about 5 minutes. Season with salt.
- To serve, split potatoes and top each with the greens and 1/2 sliced avocado. Season with cayenne, salt, and a squeeze of lemon.
Now, the beautiful thing of this tasty meal was that there was plenty of leftovers that I could play around with (this is probably because I was so ravenous while cooking dinner that I shoveled several handfuls of cashews into my mouth and subsequently couldn't finish all the food I piled onto my plate). Which brings us to...
...The morning after
Once the pan was hot, I threw in about 1/2 cup of a frozen diced green pepper and onion medley. Sauteed that for a few minutes, then added the steak, sweet potatoes, and some salt and pepper to round out the hash.
Once everything's nice and heated up, I just smooshed everything off to the side of the pan and cracked a couple of eggs in the remaining free space and fried those suckers up (I like 'em crispy).
Finally, I plated the hash, set the eggs on top, sprinkled on some hot sauce from The Chile Spot, and topped it all off with some diced avocado.
And then. I feasted.
Now do you understand why I forgot to take a photo of it before I started eating??