Beef and Bulgur Salad With Orange Vinaigrette - 11g Carbs, 2g Fiber
1 cup bulgur
1 pound flank steak
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/3 cup orange juice
1/4 cup parsley, chopped
1/4 cup basil, chopped
2 tablespoons chopped mint
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons canola oil
1 cup cherry tomatoes, halved
1/4 cup chopped scallions
1 fennel bulb, thinly sliced
1 each yellow and green pepper, thinly sliced
In saucepan, bring 1 cup water to a boil, stir in bulgur and immediately remove pan from heat and cover. Let stand 20 minutes.
Sprinkle steak with 1/2 teaspoon salt and 1/8 teaspoon pepper and broil 5 to 7 minutes on each side, depending on desired degree of doneness. Let meat stand 5 minutes before carving.
To cut meat, halve it lengthwise, then slice across into strips about 1/8 inch thick.
Combine orange juice, parsley, basil, mint, lemon juice, lemon zest, remaining salt and pepper. Whisk in oil.
In bowl, using a fork, toss softened bulgur with dressing. Add tomatoes, scallions, fennel and peppers. Toss in steak and mound salad on 4 plates.
Makes 4 servings.
Calories 266, Fat 7 g, Carbs 11 g, Sodium 976 mg, Fiber 2 g.
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