One of the biggest challenges when it comes to cooking healthy meals at home is time. That's why I love when one night's cooking can turn into two dinners! A few nights ago we had some Skagit Angus Beef Top Sirloin Steaks with roasted potatoes, carrots and delicata squash. I cooked two steaks and more vegetables than we were going to eat that night. When you are roasting veggies in the oven it takes just a few more seconds to double the quantity. We topped the steak with a quick red wine sauce made by simply deglazing the pan the steaks were cooked in.
The next night I turned the leftovers into a delicous [and pretty!] steak salad. I sliced the cold steak [no need to reheat it and turn it to leather], chopped the veggies and warmed them for a few seconds in the microwave then threw everything over a bed of salad greens. Instant dinner.