Flank steak gets coated with a flavorful garlic-vinegar marinade before hitting the grill alongside crunchy red onion slices. A hearty salad made with bulgur, arugula and fresh herbs rounds it all out.
| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 15 min |
| Inactive: | 4 hr 15 min |
| Cook: | 35 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 15 min |
| Inactive: | 4 hr 15 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 270 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 70 milligrams |
| Sodium | 360 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Sugar | 2 grams |
| Protein | 27 grams |
| Calories | 270 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 70 milligrams |
| Sodium | 360 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3 grams |
| Sugar | 2 grams |
| Protein | 27 grams |
Reviews
Delicious! Wouldn’t have thought steak and tabouleh were a good combination but they are. I think the arugula is optional but it does add a different texture.
I can’t believe no one has rated this recipe yet. It’s totally simple and has such a fresh flavor. I let the steak marinate overnight, which added to its incredible flavor. I also tossed the arugula with a little olive oil before laying it down on the plate, but all these flavors worked so well together! Definitely keeping this one.