Grilled Beef and Tabbouleh Salad

Courtesy of The Beef Checkoff 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time • 6 Hr. Marinate Time

Directions:

1.Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 c. 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 hr. or as long as overnight, turning occasionally.

2. Up to 1 hr. before serving, hydrate tabbouleh mix with boiling water according to pkg. directions, omitting any oil. (Do not proceed with pkg. directions beyond this point.) Add tomato and 1/3 c. 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, 10-11 min. (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.

* To broil, place steak on rack in broiler pan so surface of beef is 2-3 in. from heat. Broil 12-13 min. for medium rare doneness, turning once. (Do not overcook.)

* Recipe Courtesy of The Beef Checkoff

Nutrition:

Calories: 363; Total Fat: 15g; Saturated Fat: 3g; Cholesterol: 61mg; Total Carbs: 30g; Fiber: 7g; Protein: 32g; Sodium: 387mg;