This Feta Bulgur Wheat Salad with Lemon Sirloin Steak is one of our latest grilled meals The steaks are thinly sliced and served over a salad made from Hodgson Mill Bulgur Wheat with Soy, tomatoes, cucumbers and feta cheese. Bulgur wheat is whole wheat that’s been precooked (steamed) then dried and cracked.
- 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, to taste
- pepper, to taste
- 4-6 5-6oz 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
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