Steak Salad with Tzatziki Sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 19 G., saturated fats 5 G., proteins 36 G., carbohydrates 38 G., fiber 9 G., cholesterol 75 mg, sodium 85 mg, sugar 5 G.
Calories 470, total fat 19 G., saturated fats 5 G., proteins 36 G., carbohydrates 38 G., fiber 9 G., cholesterol 75 mg, sodium 85 mg, sugar 5 G.
Make a hearty Mediterranean-style salad with bulgur, fresh vegetables, grilled steak, and Greek tzatziki sauce. The bulgur makes it very filling, healthy, and packed with essential fiber. Cooked bulgur is mixed with sliced cucumbers, tomatoes, and herbs and served over shredded lettuce, topped with slices of flank steak. To ensure juicy and tender beef, the steak is marinated in a herb-infused wine vinegar before grilling. Top it all off with a Greek yogurt sauce, whipped with chopped fresh cucumbers and garlic, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small flank steak (about 0.5 kg)
- 1/4 cup red wine vinegar
- 3 tbsp extra-virgin olive oil + extra for grilling
- 1 teaspoon dried mint
- 1 small clove of garlic, grated
- 1 cup bulgur
- 0.5 cups low-fat Greek yogurt
- 2 cucumbers (1 grated, 1 halved and thinly sliced into half-moons)
- 4 Campari or other small tomatoes, quartered
- 0.5 cup fresh parsley, torn
- 1 small head romaine lettuce, chopped (about 6 cups)
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Cooking the dish according to the recipe:
- In a medium bowl, combine vinegar, 1 tablespoon olive oil, mint, and half the garlic; season with salt and pepper. Add the steak and let marinate for 10 minutes.
- Cook the bulgur according to the package directions. Meanwhile, preheat a grill or grill pan to medium-high heat. Make the tzatziki sauce. In a small bowl, combine the yogurt, grated cucumber, 1 tablespoon each of water and olive oil, and the remaining garlic; season with salt and pepper to taste. Refrigerate until ready to serve.
- Brush the grill grate with olive oil. Remove the steak from the marinade and pat dry. Grill until crisp marks appear, 6-7 minutes. Flip and continue grilling until crisp marks appear on the other side, 5-6 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
- Fluff the bulgur with a fork and stir in the remaining 1 tablespoon of olive oil, chopped cucumber, tomatoes, and parsley; season with salt and pepper to taste. Divide the salad among bowls and top with the bulgur mixture, steak, and tzatziki.
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