Name: Make this grilled beef and tabbouleh salad for a protein-rich meal
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: ⅓ cup fresh lemon juice; ¼ cup olive oil; ¼ cup fresh parsley, finely chopped; 1 lb beef top round steak, cut ¾ inch thick; 1 package unit tabbouleh mix (5½-6 ounces); 1 cup seeded tomato, chopped

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Dairy-Free Grill High Protein Weeknight Meals

About this recipe

Looking for a fresh, protein-packed salad that pairs perfectly with steak? This grilled beef and tabbouleh salad brings together tender marinated beef and a vibrant mix of herbs, grains and tomatoes for a bold, satisfying twist on a classic dish.

This dish has 360 calories per serving and 32 grams of protein.

Safe handling tips:
– Wash hands with soap and water before cooking and after handling raw meat.
– Separate raw meat from other foods.
– Wash all cutting boards, utensils, and dishes after touching raw meat.
– Do not reuse marinades used on raw foods.
– Wash all produce before use.
– Cook steaks and roasts to 145°F, allowing to rest for 3 minutes.
– Cook ground beef to 160°F.
– Refrigerate leftovers promptly.

COOK MODE Keep Screen Awake

Ingredients

Servings: 4

⅓ cup fresh lemon juice
¼ cup olive oil
¼ cup fresh parsley, finely chopped
1 lb beef top round steak, cut ¾ inch thick
1 package tabbouleh mix (5½-6 ounces)
1 cup seeded tomato, chopped

Directions

Prepare marinade: In a small bowl, combine lemon juice, olive oil, and parsley. Cover and refrigerate ⅓ cup of the mixture for tabbouleh.
Marinate steak: Place beef top round steak and remaining lemon mixture into a food-safe plastic bag. Turn steak to coat, seal bag, and marinate in the refrigerator for 6 hours or overnight, turning occasionally.
Hydrate tabbouleh: Up to 1 hour before serving, hydrate the tabbouleh mix with boiling water according to package directions, omitting any oil. Do not proceed beyond this step on the package. Add tomato and the reserved ⅓ cup marinade. Stir to combine and set aside.
Grill steak: Remove steak from marinade and pat dry with a paper towel to promote even browning and prevent steaming. Discard marinade.
For charcoal grill: Place steak on grid over medium, ash-covered coals. Grill covered for 10 to 11 minutes for medium rare (145°F), turning occasionally.
For gas grill: Grill over medium heat for the same time.
To broil: Place steak on a rack in a broiler pan, 2 to 3 inches from heat. Broil for 12 to 13 minutes for medium rare, turning once.
Slice and serve: Carve steak into thin slices. Season with salt and pepper as desired. Serve over prepared tabbouleh.