I know what you’re thinking. “Bread Steak? What the heck is Bread Steak?”

Well, it’s basically a thick slice of bread that you griddle, and then top with all the fixin’s. It’s more of a formula than a recipe but nonetheless, it comes in handy. I like to think of it as the poor (wo)man’s gourmet as it has allowed for a taste of the “good life” even during hard times. Ugh… pandemic much? Between lockdowns, curfews, and cases of Covid-19 currently surging, trips to the store are rather infrequent. So, this is one way I stretch a dollar and ingredients…

Step 1: Get onboard with baking bread!

For a minute there, baking bread was all the rage. Although it seems to have passed, I would encourage everyone to embrace it as more than a fad. Baking bread is simple and cheap. Sure, there is some technique to get down but that’s just a matter of practice. And assuming we are all still laying low due to the virus, why not use the time as bread boot camp? I equate bread baking to a life skill, on par with things like building a fire or changing a tire… It’s the art of making something work. If you can make bread, you can make toast, or sandwiches, or pizzas, or pretty much anything else utilizing dough. There are endless possibles which is why it should be of no surprise that I’ve decided Bread Steak should be a thing! It’s a riff on classy when you’re feeling financially stretched.

If you need a place to start your own bread journey, consider this basic bread recipe. You can also follow along with the Full Moon Baking Club where each full moon a new baking recipe is released. Long story short, baking bread is cheap and we all should be doing it. It requires the most basic of ingredients and yet once you have them, you can make all kinds of things. Get on it!

Step 2: Understand the Bread Steak formula.

By formula I mean the process rather than ingredients. Whatever you decide about embarking on the quest to bake your own bread, a good slice remains essential to getting your “steak” on. Ideally you will cut yourself a nice fatty that you slather up with butter or mayo and then griddle in a skillet. (Yep! I said mayo as in mayonnaise. It’s a culinary hack for all you grilled cheese makers waiting too long for your butter to soften.) Sear it on both sides like you would a steak, and no; you can’t use a toaster for this. It’s not the same you lazy cheaters!

Once the bread is griddled on both sides you can start in with your toppings. I like to add a base layer of some kind of spread that will help cradle the other goodies. Cream cheese and ricotta work well, as does yogurt, nut butters, and hummus. Think of it like the binding agent that’s going to hold everything together. Next, give it some kind of bedding. This could be anything from mixed greens to sauteed onions or mushrooms, or even sliced fruit. Think of it as a layer of bulk that provides nutritional balance to the bread slice. Lastly, add a finishing topping. There are endless possibilities here. The final topping is an element of contrast that helps tie it all together. It might be a poached egg or sliced fruit, cured meat, or perhaps a drizzle of honey with a sprinkle of seeds. Mostly these layers are a matter of composition. The formula, rather than recipe, gives you the freedom to work with what ya got.

Bread + Spread + Bedding + Topping = Bread Steak

bread steak with yogurt, kale, and tomatoes.jpg

It’s a privilege to be able to race out to the store and grab supplies when necessary. Some of us live in food deserts. Others are fighting the loss of income. Not all of us are in positions to stock-up on items and therefore must be creative with what’s on hand. I know personally that both my pantry and my bank account have been dwindling as years of financial hardships accumulate. I also see the internet continue to entice with it luxuries. Everything from home goods to gourmet fare seem to fly in the face of those struggling; begging us to be impulsive and spend money we don’t have. The good news though is you don’t need a lot of money to feel rich when it comes to your diet. You can find ways to have more with less, without feeling like you’ve sacrificed something. The Bread Steak is my steak. It’s not a fillet or a T-Bone but it’s juicy nonetheless, and there’s nothing better than cutting into it with a fork and knife and knowing it’s a treat. It often falls apart and turns into a mess that spreads all over my plate but that mess brings out my inner bon viviant, reminding me that it’s not what I buy, but what I make with what I have… Such is life?

Bread steak with ricotta, arugula, mushrooms, shallots, goat cheese and thyme.

So, go find your fancy. Search for it in the unexpected and remember that simple pleasures are often hiding behind an elaborate veneer. A decadent steak doesn’t have to be meat. By the way, have you ever looked up the word decadent? It’s not the glory you might think. Anyway, good luck you fine people! Make good food and trust that you can nourish your health on a budget, and liberate yourself from the elitism surrounding our food culture. You got this!