Grilled Beef and Tabbouleh Salad

• 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.