Time: 30 min plus marinating time
Complexity: easily
Servings: 6

Flank steak is an inexpensive cut of beef from the belly of a steer. This cut boasts a rich beef flavor, but to ensure it's tender and juicy, the meat requires a pre-marinade. Prepare a marinade of vinegar, Worcestershire sauce, and spices and marinate the steak for several hours. Then grill over direct heat until medium-rare, slice thinly across the grain, and serve with grilled onions and a delicious Middle Eastern tabbouleh salad made with bulgur and parsley, topped with cucumber, olives, and arugula for added flavor.

Ingredients:

• 0.7 kg flank steak
• 0.5 cup bulgur
• 3 tablespoons red wine vinegar
• 4 tsp olive oil
• 1 teaspoon Worcestershire sauce
• 2 cloves garlic, crushed
• Half a seedless cucumber, chopped
• 0.5 cup whole parsley leaves
• 1/4 cup pitted olives, halved
• 170 g of arugula
• 1 medium onion, cut into 6 thick rings

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, bulgur groats, wine vinegar, Worcestershire sauce, cucumbers, olive, arugula

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Preparation:

Step 1
• Pierce the steak with a fork about 12 times and place it in a resealable plastic bag with 2 tablespoons vinegar, 1 teaspoon olive oil, Worcestershire sauce, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag, shake to coat the meat, and marinate for at least 4 hours or up to 24 hours.
Step 2
• Cook the bulgur according to package directions, drain, and cool to room temperature. Toss with cucumber, parsley, olives, and half of the arugula. Drizzle with the remaining 1 tablespoon of vinegar and 1 tablespoon of olive oil. Season with salt and pepper and set aside.
Step 3
• Remove the meat from the marinade and pat dry. Sprinkle with 1/4 teaspoon of salt. Prepare a grill for direct and indirect heat, or heat a grill pan over medium-high to medium-low heat. Spray both sides of each onion slice with cooking spray and season with salt and pepper. Place the onions over the indirect heat zone of the grill and the meat over the direct heat zone. Grill, turning occasionally, until tender, about 15 minutes.
Step 4
• Grill the steak, turning once, until its internal temperature reaches 125°F (52°C), about 8-10 minutes per side. Cover the steak with foil and let it rest for 15 minutes, then slice thinly across the grain.
Step 5
• Divide the remaining arugula among 6 plates and top with the bulgur salad, 1 grilled onion and the sliced ​​steak.

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