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.
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.
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.
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.)
Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 363 Calories; 15g Total Fat; 3g Saturated Fat; 9g Monounsaturated Fat; 61mg Cholesterol; 387mg Sodium; 30g Total carbohydrate; 32g Protein; 3.6mg Iron; 6.8mg Niacin; 0.5mg Vitamin B6; 1.5mcg Vitamin B12; 5.5mg Zinc; 31mcg Selenium; 7.1g Fiber.