Steak and Tabbouleh Salad

Total Time:
5 hr 5 min
15 min
4 hr 15 min
35 min

6 servings

  • 1 1/2 pounds flank steak
  • 3 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1/2 cup bulgur wheat
  • 1/2 seedless cucumber, chopped
  • 1/2 cup whole parsley leaves
  • 1/4 cup pitted Kalamata olives, halved
  • One 6-ounce bag baby arugula
  • Nonstick cooking spray
  • 1 medium red onion, cut into 6 thick slices
  • Pierce the steak with a fork about 12 times and place in a resealable plastic bag with 2 tablespoons of the vinegar, 1 teaspoon of the olive oil, Worcestershire, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Seal the bag, shake to coat the meat and marinate for at least 4 hours or up until the day before cooking.

  • Cook the bulgur according to package directions, draining off any excess water, and cool to room temperature. Toss with the cucumber, parsley, olives and 1/2 of the baby arugula. Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil. Season with salt and pepper and set aside.

  • Remove the steak from the marinade and pat dry. Season with 1/4 teaspoon salt. Prepare a grill for direct and indirect heat or heat a grill pan over medium-high and medium-low heat. Mist both sides of the onion slices with nonstick cooking spray and sprinkle with salt and pepper. Place the onions on the indirect-heat part of the grill and the meat on the direct-heat part of the grill. Grill the onions, turning occasionally, until tender, about 15 minutes. Grill the meat, turning once, until the internal temperature registers 125 degrees F, 8 to 10 minutes per side. Let the steak rest, tented with foil, 15 minutes and then thinly slice against the grain.

  • Divide the remaining arugula among 6 dinner plates and top with the bulgur salad, 1 grilled onion round, and the sliced steak.

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    This recipe is featured in:

    Healthy Weeknight Dinners