Steak Salad with Tzatziki

Try adding bulgur to salads. It's loaded with fiber, which can help lower cholesterol and aid digestion.

Total Time:
40 min
10 min
10 min
20 min

4 servings

  • 1/4 cup red wine vinegar
  • 3 tablespoons extra-virgin olive oil, plus more for the grill
  • 1 teaspoon dried mint
  • 1 small clove garlic, grated
  • Kosher salt and freshly ground pepper
  • 1 small flank steak (about 1 pound)
  • 1 cup bulgur wheat
  • 1/2 cup nonfat plain Greek yogurt
  • 2 Persian cucumbers (1 grated, 1 halved and thinly sliced)
  • 4 Campari or other small vine-ripened tomatoes, quartered
  • 1/2 cup fresh parsley, torn
  • 1 small head Romaine lettuce, chopped (about 6 cups)
  • Combine the vinegar, 1 tablespoon olive oil, the mint and half of the garlic in a medium bowl; season with salt and pepper. Add the steak; let marinate 10 minutes.

  • Cook the bulgur as the label directs. Meanwhile, preheat a grill or grill pan to medium high. Make the tzatziki: Whisk the yogurt, grated cucumber, 1 tablespoon each water and olive oil and the remaining garlic in a small bowl; season with salt and pepper. Refrigerate until ready to serve.

  • Brush the grill grates with olive oil. Remove the steak from the marinade and pat dry. Grill the steak until well marked, 6 to 7 minutes. Flip and continue grilling until marked on the other side, 5 to 6 more minutes for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.

  • Fluff the bulgur with a fork and stir in the remaining 1 tablespoon olive oil, the sliced cucumber, tomatoes and parsley; season with salt and pepper. Divide the lettuce among plates and top with the bulgur mixture, steak and tzatziki.

  • Photograph by Ryan Liebe

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    Steak Salad

    Recipe courtesy of Giada De Laurentiis