Grilled Beef and Tabbouleh Salad

Looking for a new salad to pair with your steak? Try tabbouleh. This salad contains grains and fresh herbs. A fresh and satisfying take on a classic steak dish.

  • 30
    min
  • 4
    SERVINGS
  • 363
    Cal
  • 32 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 package (5.25 to 6 ounces) tabbouleh mix
  • 1 cup chopped seeded tomato

Cooking:

  1. Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 cup for tabbouleh. Place beef steak and remaining lemon juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Up to 1 hour before serving, hydrate tabbouleh mix with boiling water according to package directions, omitting any oil. (Do not proceed with package directions beyond this point.) Add tomato and 1/3 cup reserved marinade to hydrated tabbouleh; stir to combine. Set aside.

  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

    Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. (Do not overcook.)
  4. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Nutrition Information

Butcher Counter

Grilled Beef and Tabbouleh SaladTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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