Go Greek: Beef Stacks Up Mason Jar Lunch
  • 300 to 500 g (about a lb) Rib Eye Grilling Steak, 1-inch (2.5 inch) thick
  • Canola oil
  • Coarse salt and pepper
  • 3 cups grape tomatoes, halved
  • ½ cup diced red onion
  • 1 pkg (150 g) crumbled feta cheese
  • 1 large English cucumber, sliced
  • 2 cups shredded romaine lettuce
  • Dressing
  • 2 lemons, juiced
  • ⅓ cup olive oil
  • 1 ½ to 2 tbsp Greek seasoning
  • Salt and pepper to taste
  1. Pat steak dry and brush with a bit of oil. Season all over with salt and pepper. Grill over medium-high heat for 10 to 12 minutes, turning twice or more, until a digital instant read thermometer inserted into the centre of the steak sideways reads 145˚F (63˚C) for medium doneness (which Kira prefers). Let rest for 5 minutes before carving into thin slices.
  2. While the steak rests, make the dressing: in small bowl, whisk lemon juice, olive oil and Greek seasoning. Season with salt and pepper to taste.
  3. Divide dressing evenly among four 1 L mason jars. Divide veggies and meat among the jars, layering in the following order: tomatoes, onion, feta, cucumber, steak and lettuce. Seal tightly and store in the fridge for up to 3 days. Shake before serving or pour out into salad bowl and to combine.
• If you are looking for good carbs as part of the meal, add ⅓ cup cooked brown rice as the first layer on top of the dressing (1⅓ cups cooked brown rice needed in total to make the 4 servings).
• If you don’t find the Greek seasoning in the spice section at the grocery store – you should find it at a specialty grocer. Kira’s favourite is the souvlaki variety.
Recipe by ThinkBeef at https://thinkbeef.ca/go-greek-beef-stacks-up-mason-jar-lunch/