Shredded Root Vegetable and Sliced Sirloin Salad in a Jar

This recipe fills two jars to the brim, but can easily be doubled or tripled based on the number of hikers you’ve got in tow. Seeing as you eat these on the go, wide-mouthed mason jars make for the easiest eating.

By / Photography By Jennifer Bakos | July 17, 2017

Ingredients

  • ½ cup rice wine vinegar
  • ¼ cup canola oil
  • ¼ cup toasted sesame seed oil
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Asian chili garlic sauce
  • 2 tablespoons soy sauce or tamari
  • 1 8- to 10-ounce grass fed sirloin steak
  • 1½ pounds colorful local root vegetables (radishes, diakon, kohlrabi, beets, turnips)

Preparation

Set out two, quart sized, wide-mouth mason jars.

In a large measuring cup, whisk together vinegar, oils, sugar, ginger and chili sauce. Pour ¼ cup of the mixture into the bottom of each jar. Into the remaining mixture, pour the soy sauce. Place steak in a non-reactive container and pour marinade over it. Marinate for at least an hour.

Preheat grill (or grill pan) to high. Remove the steak from the marinade. Discard marinade. Cook steak to desired doneness. Let rest 15 minutes.

While the steak rests, scrub the root vegetables well. Pat them dry and use a mandolin (or what would have to be exceptional knife skills) and julienne all of them. Toss the vegetables together and divide them between the jars.

Slice the steak very thinly and divide the meat between the two jars. Cover the jars. Hike until you are hungry, give the jar a good shake to disperse the salad dressing, and eat standing up or sitting down on a nice rock with a good view.

Ingredients

  • ½ cup rice wine vinegar
  • ¼ cup canola oil
  • ¼ cup toasted sesame seed oil
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon Asian chili garlic sauce
  • 2 tablespoons soy sauce or tamari
  • 1 8- to 10-ounce grass fed sirloin steak
  • 1½ pounds colorful local root vegetables (radishes, diakon, kohlrabi, beets, turnips)
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