Grilled Beef and Tabbouleh Salad (4 Servings)
Total Recipe Time: 25 to 30 minutes
Marinade Time: 6 hours or overnight
- 1 beef top round steak, cut 1⁄23/4 inch thick (about 1 pound) or Top Sirloin
- 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
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.
Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.)
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.