Grilling is one of my favorite ways to fix dinner during the summer. It keeps my kitchen cool and adds a wonderful smoky flavor to food that you just can’t replicate indoors. I also like grilling because it makes cooking a team effort: my husband’s in charge of the food outside while I put together the rest of the meal inside. Together, we get dinner fixed in no time – which is perfect when everyone is hungry from a full day of swimming or other activities.
This Feta Bulgur Wheat Salad with Lemon Sirloin Steak is one of our latest grilled meals. Lean cuts of sirloin steak are grilled and then finished with a drizzle of grilled lemon juice. The steaks are thinly sliced and served over a salad made from Hodgson Mill Bulgur Wheat, tomatoes, cucumbers and feta cheese. Bulgur wheat is whole wheat that’s been precooked (steamed) then dried and cracked. Hodgson Mill’s version helps give these whole grains a hearty 10 grams of protein per serving which means that a little bit of meat in this meal will go a long way since there’s plenty of additional protein in the salad.
If you’re lucky enough to have a cooking partner, send him or her outside to grill the steaks and lemons while you get the Hodgson Mill Bulgur Wheat cooking. Between the two of you, this meal will be ready in about 20 minutes.
Inside, combine the bulgur, water and salt in a medium-sized saucepan and bring to a boil. Cover the lid and let simmer for about 10-12 minutes or until the water is completely absorbed.
Transfer the cooked bulgur to a large plate and spread out to cool slightly. Set aside.
In a large bowl, combine the lemon juice, lemon zest, olive oil, parsley, feta cheese, cucumber and tomatoes.
Stir the mixture together and add the bulgur wheat.
Gently toss the salad together and set aside until the steaks are ready- which should be at about the same time as this salad. Add salt and pepper to taste.
Outside, grill the steaks until cooked to your liking – about 4 minutes per side for medium-rare. Grill the lemons for 4 minutes, cut side down. I flipped my lemons over for picture purposes, but they really only need to be cooked on one side.
Remove the steaks and lemons to a platter once grilled. Allow the steaks to rest for 8-10 minutes before slicing so the juices have time to redistribute throughout the meat. Thinly slice the steaks and then squeeze some grilled lemon juice over the meat. Grilling the lemons gives them a little sweetness that adds a bright, fresh flavor to the steak. If you’re a steak sauce fiend like my husband, put the bottle away and give the grilled lemon juice a try. I think you’ll like it; my husband was pleasantly surprised.
Also, this dish could easily be made vegetarian by grilling Portobello mushrooms instead of steak. Either way, it’s all good.
Scoop a heaping portion of bulgur wheat salad on to each plate and top with a few slices of grilled steak. It’s time to eat!
We loved the summer flavors packed in this salad from the tomatoes and cucumbers to the tangy kick from the feta cheese and lemon. The Hodgson Mill Bulgur Wheat adds extra protein and whole grains to this dish and brings everything together to become the perfect complement for the lemony, grilled sirloin steaks. My family loved this meal and gave it a four-out-of-four star rating, which means it will be a return customer to our dinner table.
Give this Feta Bulgur Wheat Salad with Lemon Sirloin Steak a try the next time you’re hungry for a great dinner. And don’t forget to grab a partner to help you put this meal together. Team Mom and Dad definitely scored on this one. Enjoy!
Feta Bulgur Wheat Salad with Lemon Sirloin Steak
Adapted from Cuisine Tonight
- 1 cup Hodgson Mill Bulgur Wheat
- 2 cups water
- 1/2 tsp salt
- 2 cups grape tomatoes, halved
- 1 1/2 cups cucumber, diced
- 1 cup parsley, fresh, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup lemon juice, fresh
- 1/4 cup extra-virgin olive oil
- 2 tsp lemon zest, minced
- salt & pepper to taste
- 4-6 (5-6 oz) sirloin steak, brushed with olive oil, seasoned with salt & pepper
- 2 lemons, halved
Adapted from Cuisine Tonight
For the salad, combine the bulgur, water and salt in a medium-sized saucepan and bring to a boil. Cover with a lid and let simmer for about 10-12 minutes or until all liquid has been absorbed. Transfer cooked bulgur to a large plate and spread out to cool slightly. Set aside. In a large bowl, combine the lemon juice, lemon zest, olive oil, parsley, feta cheese, cucumber and tomatoes. Stir the mixture together. Add the cooled bulgur and gently toss together.
For the steaks, grill until cooked to a desired amount of doneness; approximately 4 minutes per side for medium-rare results. Grill the lemons, cut sides down for 4 minutes. Remove the steaks and lemons to a platter once grilled. Allow the steaks to rest for 8-10 minutes before slicing to give the juices time to redistribute throughout the meat. Thinly slice the steaks and then squeeze some grilled lemon juice over the meat. Scoop a heaping portion of bulgur wheat salad onto each plate and top with a few slices of steak. Serve immediately.
Makes 4-6 servings