Grilled Beef and Tabbouleh Salad (4 Servings)

Total Recipe Time: 25 to 30 minutes
Marinade Time: 6 hours or overnight

1 beef top round steak, cut ¹⁄₂3/4 inch thick (about 1 pound) or Top Sirloin
¹⁄₃ cup fresh lemon juice
¹⁄₄ cup olive oil
¹⁄₄ cup finely chopped fresh parsley
1 package (5.25 to 6 ounces) tabbouleh mix
1 cup chopped seeded tomato

Up to 1 hour before serving, hydrate tabbouleh mix with boiling water according to package directions, omitting any oil. (Do not proceed with package directions beyond this point.) Add tomato and 1/3 cup reserved marinade to hydrated tabbouleh; stir to combine. Set aside.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.)

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.