Grilled Beef and Tabbouleh Salad

Name: Grilled Beef and Tabbouleh Salad
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Round Steak; fresh lemon juice; olive oil; fresh parsley; tabbouleh mix; tomatoes

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.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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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

Preparation

Step 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.
Step 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.
Step 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.)

Cooking 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.)
Step 4

Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Nutrition Information

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.