Twice last weekend I had to defend leftovers in my refrigerator from my hungry-every-two-hours teenagers. They wanted to make a quick sandwich from the grilled flank steak. I stood firm, because planned leftovers are the backbone of easy weeknight meals at my house.
For this main dish salad, I marinated (use your favorite marinade) and grilled two flank steaks. We ate one and half of the other, and I refrigerated the rest. I cooked extra potatoes too.
Here’s a tip: Hide the valuable leftovers behind the broccoli; it works every time.
Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books).