Hatfield’s favourite way to use up leftover steak? Put it in a sandwich. For this one, he slices everything thinly – the steak, cheese, avocado, and kale – and finishes it off in the oven. “Tri-tip steak also eats great cold,” he says, “whether on a sandwich or a salad.”
Kale
“It’s the go-to green because it has such a great shelf life, and seasonality is less important,” Humm says. Plus, it tastes good raw or cooked, both chefs agree. “You could say the same about spinach,” Hatfield says, “but I find spinach too delicate, especially for a salad… and it gets that weird mouthfeel if you don’t cook it right.” Go for kale that feels crisp, with good bright colour and no wilting. If it’s browning at the edges…
