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Grilled Beef and Tabbouleh Salad

Grilled Beef and Tabbouleh SaladRecipe courtesy of The Beef Checkoff.

Recipe 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 flat-leaf parsley
1 (5.25 to 6-ounce) package tabbouleh mix
1 cup chopped seeded tomato

Cooking Directions:

  1. 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 hour 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.
  4. Place steak on grid over medium, ash-covered coals.
  5. Grill, covered, 10 to 11 minute (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F (62.7°C)) doneness, turning occasionally. (Do not overcook.)
  6. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Makes 4 servings.

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.)

Nutritional Information Per Serving (1/4 of recipe): Calories: 363; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 30g; Fiber: 7g; Protein: 32g; Sodium: 387mg.

Recipe and photograph courtesy of The Beef Checkoff.