Eastside Road, August 28, 2014—WHO COULD COMPLAIN about leftovers like these? The beefsteak was grilled a few days ago, over charcoal; here it's cold and sliced, and served simply, as you see, with sliced tomatoes. And dressed with the salsa I made a few days ago, originally to serve on boquerones. It's simply finely chopped carrot, shallot, celery, and pepper — I'd used Padrones, because they were at hand — covered in Champagne vinegar and a little bit of olive oil. Delicious. Shallot and beefsteak are an Elective Affinity.