Whenever I finish frying up some meat, I add just enough water to deglaze the pan. Sometimes that goes into what I am making, but if not, I save it for the next meal and use it instead of oil to cook in. For this, I used the deglazed jus from the night before. I tossed in 3 oz of chopped roast beef and a mix of aromatic spices, just a pinch of them as this was such a small serving. I added some cardamom, sumac and oregano along with salt and pepper. Then I squeezed juice from half a lemon over it and stirred until the meat was cooked and most of the fluid was absorbed or evaporated.
While it cooked, I chopped up some romaine and spread it on a plate. I spread a couple tablespoons of feta on top of that and chopped up about 8 olives and tossed that on it. I added the hot cooked beef that had acquired a savory Middle Eastern flavor from the spices and then dressed the salad with Girard’s Greek Feta Vinaigrette.