Expected Time: 50 minutes (35 cooking and 15 min preparation time, additional 4 hrs 15 min marination )
1 1/2 pounds flank steak
3 tablespoons red wine vinegar
1 tsp Worcestershire sauce 4 tsp olive oil
1 medium red onion, cut into 6 thick slices
1/2 cup bulgur wheat 2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 6-ounce bag baby arugula 1/2 seedless cucumber (chopped)
1/2 cup whole parsley leaves
1/4 cup pitted Kalamata olives
Nonstick cooking spray
Slice a high-quality beef (steak) in small pieces. Now blend the following ingredients with the steak slices:
- 1tsp olive oil
- 1/4tsp salt
- 2tsp vinegar
- 1/4tsp pepper
When you are done with the blending part, place them in a resealable plastic bag and marinate for minimum four hours before cooking.
Now cook the bulgur wheat as per package direction and off the glut water. When the bulgur comes down to the room temperature, toss them with olive oil, parsley and ½ of the baby arugula. Now sprinkle 1tsp vinegar, oil, salt and pepper. Keep them aside for a while.
It’s time to take off the steak from the resealable plastic bag and season them with 1/4tsp salt. Now get ready with the grill for both direct and indirect heat. You can also heat a pan over medium-low and medium-high flame. Now vapor both sides of the onion pieces with nonstick cooking spray. Drizzle some salt and pepper on the onion slices. Now place the onion slices on the indirect part of the grill for around 15 minutes. Do not forget to turn the onion slices occasionally until they are tendered. Likewise, place the steak on the direct-heat part of the grill with 125OF temperature and heat per side of the steak for 8 to 10 minutes. Now place the steak aside for about 15 minutes. You can slice the steak further as per requirement.
Now take the left over arugula and place them on dinner plates. Put the bulgur salad, sliced steak and 1 grilled onion round on the arugula before serve.
- Saturated fat-3grams
- Protein-27 grams
- Fiber-3 grams
- Sodium- 360 milligrams