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Quinn Hatfield, owner of one of L.A.’s best lunch spots, the Sycamore Kitchen, knows a thing or two about sandwiches. His favorite way to use up leftover steak is to put it in a simple sandwich. For this one, he slices it all thin—the steak, cheese, avocado, and kale—and finishes it off in the oven. “Tri-tip also eats great cold,” he says, “whether on a sandwich or a salad.”
For more simple, quick recipes, check out these five meals, all made with a 12-item shopping list.