Elevate Your Dinner with Grilled Beef and Tabbouleh Salad
A new culinary option has emerged for those seeking a nutritious meal that complements grilled steak. The Grilled Beef and Tabbouleh Salad combines marinated beef with a fresh blend of herbs, grains, and tomatoes, offering a satisfying take on a classic dish.
Ingredients and Preparation
This recipe serves four and requires approximately 30 minutes to prepare and cook. Each serving contains about 360 calories and 32 grams of protein, making it a wholesome choice for a balanced diet.
The ingredients needed for this salad include:
– 1 beef Top Round Steak, approximately 1 pound, cut into 3/4 inch thick slices
– 1/3 cup fresh lemon juice
– 1/4 cup olive oil
– 1/4 cup finely chopped fresh parsley
– 1 package (between 5.25 to 6 ounces) of tabbouleh mix
– 1 cup chopped seeded tomatoes
Before cooking, it is essential to remove the steak from the marinade and pat it dry with a paper towel. This step promotes even browning and prevents steaming.
Cooking Instructions
To begin, prepare the marinade by mixing lemon juice, olive oil, and parsley in a small bowl. Reserve 1/3 cup of this mixture in the refrigerator for later use in the tabbouleh.
Next, marinate the beef Top Round Steak by placing it along with the remaining marinade in a food-safe plastic bag. Seal the bag and refrigerate it for a minimum of six hours, or overnight if possible, turning the steak occasionally for optimal flavor absorption.
An hour before serving, hydrate the tabbouleh mix with boiling water according to the package instructions, excluding any oil. After hydration, mix in the chopped tomatoes and the reserved marinade, then set it aside.
For grilling, remove the steak from the marinade and discard the marinade. If using a charcoal grill, place the steak over medium, ash-covered coals, covering it while grilling for about 10 to 11 minutes for medium rare, ensuring to turn it occasionally. For those using a gas grill, the same timing applies over medium heat. Alternatively, if broiling, position the steak on a rack in a broiler pan, about 2 to 3 inches from the heat source, cooking for 12 to 13 minutes while turning once.
Once the steak has reached the desired doneness, which should not exceed medium rare at 145°F, allow it to rest briefly before slicing it into thin pieces. Season with salt and pepper as preferred, and serve atop the prepared tabbouleh.
As with any meat preparation, food safety is crucial. Wash hands thoroughly before and after handling raw meat, and ensure all utensils and cutting boards are clean. It is important to cook steaks to a safe 145°F and allow them to rest for three minutes before serving.
For more detailed information on cooking and food safety, consult resources from the Utah Beef Council at beefitswhatsfordinner.com. This Grilled Beef and Tabbouleh Salad not only offers a fresh, protein-packed meal but also introduces a delightful twist to traditional steak dishes.
