Eating Leftover Steak – Chipotle Style

If you’re like me, you cook a lot of steak, and you cook more than you can actually eat in one sitting. My perenial problem is what to do with all the leftovers. This problem is made worse by the fact that I am only able use an electric grill on our condo’s balcony, and the only way I’ve found to get a nicely cooked steak on the thing is to start out with a really thick and very cold steak. 2 inches thick, and straight from the confines of our very cold fridge (it’s set at 37 degrees). A 2 inch ribeye comes in at about a pound and a half, give or take few ounces. Not even an avowed carnivore like me can eat that much steak at one time.

I hate to admit how much fine beef I end up tossing out. I must have one of the better fed trash cans in New Jersey. If the Dean Ornishes and Joel Furhmans of the world are right (they’re not, of course), then we better have the paramedics on standby, my trash can is gonna have a coronary any minute now.

One day, while I was eating one of my favorite no sugar/no starch lunches-a burrito in a bowl at Chipotle-I thought to myself, hey, I can make this at home.

So I did.

Here’s the Chipotle version (no rice, some beans, but just a little, double barbacoa, sour cream, cheese, guac), :


Here’s my ingredients, ready to go. We’ve got the leftover steak, cut up into small pieces. We have some black beans, sour cream, salsa, cheese, and some avacado. (I didnt have any guacamole on hand, but I did have an avocado ready to go).

(I dunno what that bottle of Glenlivet is doing in the picture, heh heh…. I certainly didnt have any, as this was all done around lunch time. )


I tossed the meat into a pan with some bacon fat, and some barbque sauce. Dont want to cook it too much, I really just want to unchill it, and to soften the fat. Oooooh, yummy warm soft fat. Take that, Dean Ornish.

heat the meat

I think the one and only thing the low fatters would approve of here is the beans. I start out with a few. Not too many, mind you, these things are full of starch. And by starch, I mean sugar. But it adds a nice flavor, and texture to the final product, so I figure a couple of tablespoons is ok.


Ok, on top of the beans, just like they do at chipolte’s, add the meat, salsa, sour cream, cheese, and avocados.

ready to eat

Here’s a view from the top.

top view, ready to eat

All that’s left to do is stir it up and eat it! Now that is a damn fine lunch!