Mediterranean Bulgur Salad with Grilled Flank Steak + Giveaway
This Mediterranean Bulgur Salad with Grilled Flank Steak makes for one heck of a healthy and delicious summer meal!
Servings: 4 servings
Calories: 607kcal
Ingredients
For the Grilled Flank Steak
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp white vinegar
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 16 oz. flank steak
For the Mediterranean Bulgur Salad
- 1½ cups bulgur rinsed
- 3 cups vegetable stock
- ¼ cup pine nuts
- 1 bunch asparagus stalks peeled
- ¼ cup olive oil
- 2½ Tbsp lemon juice
- ¼ tsp kosher salt
- ½ tsp black pepper
- ½ cup Italian flat-leaf parsley chopped
- ¾ cup canned artichoke hearts rinsed, drained and coarsely chopped
- ¼ cup Kalamata olives pitted and coarsely chopped
- ½ cup feta cheese crumbled
Instructions
For the Grilled Flank Steak
- In a small bowl, whisk together all of the marinade ingredients (olive oil, lemon juice, vinegar, garlic, salt and pepper). Use a fork to piece the flank steak in several places, and then place the flank steak in a medium glass baking dish. Pour marinade over the flank steak; cover and refrigerate for 1 hour.
- Preheat oven to 350°F and grill to medium-high heat.
- Remove flank steak from the marinade and sprinkle both sides with salt and pepper. Grill the flank steak over medium-high heat until done, about 3-4 minutes per side depending on thickness. Transfer steak to a cutting board and let rest for 5 minutes before slicing.
For the Mediterranean Bulgur Salad
- Place the dry bulgur in a large pan and toast over medium heat for 5 minutes, stirring frequently. While the bulgur is toasting, bring 3 cups of vegetable stock to a boil in a medium sauce pan.
- Place the pine nuts on a small sheet pan and toast in a 350°F oven for 8-10 minutes. Remove from oven and set aside.
- Once toasted, add the bulgur to the sauce pan with the boiling stock. Stir, return to a boil, cover and simmer until bulgur is tender (about 12-15 minutes). Drain off excess liquid.
- Meanwhile, steam the asparagus for 5-7 minutes. Transfer steamed asparagus to a cutting board and slice into ¾” pieces on a diagonal.
- Slice the flank steak against the grain into thin slices.
- Using a small bowl or measuring cup, whisk together the olive oil, lemon juice, salt and pepper.
- In a large bowl, add the cooked bulgur, asparagus, parsley, and artichoke hearts. Pour the olive oil mixture into the bowl and stir gently until well combined.
- Place the Mediterranean Salad onto serving plates and top with feta, toasted pine nuts, olives and 1-2 slices of grilled flank steak.
Nutrition
Calories: 607kcal | Carbohydrates: 50g | Protein: 36g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 2209mg | Potassium: 709mg | Fiber: 12g | Sugar: 4g | Vitamin A: 529IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 4mg
