Ben gave me the Alison Roman cookbook Something from Nothing for Christmas, and I spotted a recipe “Steak Like Tartare” which seemed like a good way to use up some of the beef leftover from the rib roast we ate for Christmas dinner.  Alison’s original idea was to pan fry a steak and to serve it cut up with the flavorings used in (raw) beef tartare.  This sounded like something which should work well with cooked roast beef, and it did.  I made enough for 2 largish servings on a bed of lettuce which we ate with a piece of cheese toast.  This takes about 10 minutes to make.  I marinaded it for a couple of hours before we ate.

~10 oz. roast beef cut into bite-sized pieces

½ shallot, finely chopped

1 Tbs. red wine vinegar

2 anchovies, finely chopped

1 Tbs. capers, drained and finely chopped

½ tsp. Worcestershire sauce

¼ cup finely chopped chives (or scallions)

1 clove garlic, finely chopped

2 Tbs. parsley, finely chopped

¼ cup extra virgin olive oil

Salt and pepper to taste

Bed of romaine lettuce

In a medium bowl, mix together the seasonings.  Then mix in the beef.  Eat immediately on a bed of lettuce or chill until later to help the flavors meld.  Check seasonings.  Serve with toast.