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Grilled Beef and Tabbouleh Salad

Serves 4 | 

This simple recipe requires few ingredients but is full of fantastic flavor. 



Ingredients:

1 beef top round steak, cut 3/4 inch thick (about 1 lb.)
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup fresh parsley, finely chopped
1 5.25 to 6 oz. package tabbouleh mix
1 cup tomato, chopped and seeded

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 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.)
  4. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.
Grilled Beef and Tabbouleh Salad
Serves 4
1 beef top round steak, cut 3/4 inch thick (about 1 lb.)
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup fresh parsley, finely chopped
1 5.25 to 6 oz. package tabbouleh mix
1 cup tomato, chopped and seeded
  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 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.)
  4. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.
Season: Fall
Course: Lunch, Dinner
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Grilled Beef and Tabbouleh Salad

Serves 4

Ingredients:

1 beef top round steak, cut 3/4 inch thick (about 1 lb.)
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup fresh parsley, finely chopped
1 5.25 to 6 oz. package tabbouleh mix
1 cup tomato, chopped and seeded

Grilled Beef and Tabbouleh Salad

1 beef top round steak, cut 3/4 inch thick (about 1 lb.)
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup fresh parsley, finely chopped
1 5.25 to 6 oz. package tabbouleh mix
1 cup tomato, chopped and seeded

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

Grilled Beef and Tabbouleh Salad

Serves 4
  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 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.)
  4. Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.
Season: Fall

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