Chimichurri Steak with Bulgur Salad

Chimichurri Steak with Bulgur Salad

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 8, 2015.
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Chimichurri is a green sauce used for grilled meat, originally from Rio de la Plata, Argentina.

Ingredients

BULGUR SALAD

  • ½ cup bulgur wheat
  • ½ teaspoon salt
  • ½ punnet cherry tomatoes
  • 1 Lebanese cucumber
  • ¼–½ red onion
  • ½ bag baby spinach leaves
  • 2 tablespoons chopped mixed mint and parsley

CHIMICHURRI DRESSING

  • 2 tablespoons chimichurri sauce
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Steps

  1. a full kettle to the boil. Preheat BBQ grill to high (if using).
  2. Place bulgur and salt in a medium, heat-proof, bowl. Pour over boiling water to cover, stir, cover with a plate and leave to stand for 15–18 minutes, until grains are tender.
  3. While bulgur is cooking, prepare the salad; cut cherry tomatoes in half; dice cucumber 1cm; finely dice red onion; roughly chop spinach; place all in a large bowl with herbs and set aside.
  4. Pat beef dry with paper towels and season well with salt. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on high heat. Cook beef for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Alternatively use BBQ grill. Set aside on a plate, covered with foil, to rest for 5 minutes, before slicing thickly.
  5. Drain bulgur thoroughly through a sieve, making sure there is no liquid left and add to bowl with salad. In a small bowl, mix all dressing ingredients together and toss with salad and bulgur. Season to taste with salt and pepper.
  6. Spoon bulgur salad onto each plate and top with beef. Spoon over remaining chimichurri sauce.

Nutritional Information

Energy 2013 kj
481 kcal
Protein 31.3g
Carbohydrate 20.4g
Fat 29.5g