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.
- 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.