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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
  • 360
    Cal
  • 32 g
    Protein

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 Top Round 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.

363 CALORIES

0 % *

3g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

3.6 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 363 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 9 g Monounsaturated Fat;) 61 mg Cholesterol; 387 mg Sodium; 30 g Total Carbohydrate; 7.1 g Dietary Fiber; 32 g Protein; 3.6 mg Iron; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 31 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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