Looking for ways to use up leftover roast beef? You’re going to love this fast and easy lunch recipe! Instead of grilling a fresh steak, just use leftover steak or roast beef… so fast! Adapted from a recipe by Kira Paran (@northern_style), Kira chooses Rib Eye for its big beefy flavour, but any grilling steak would work just as well. The tangy fresh lemon dressing marinates the tomatoes as they sit.
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
- 2 lemons, juiced
- 1/3 cup olive oil
- 1 ½ to 2 tbsp Greek seasoning
- Salt and pepper to taste
- 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.
- 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.
- 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 1/3 cup cooked brown rice as the first layer on top of the dressing (1 1/3 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.