What are the main ingredients in Sirloin & Italian Bulgur Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Sirloin & Italian Bulgur Salad?

Calories: 783, Carbs: 83 grams, Fat: grams, Protein: 53.9 grams, Sugar: 14.3 grams, Salt: 242 grams

How do I prepare Sirloin & Italian Bulgur Salad?

ALL TOGETHER NOW: When the bulgur is cooked, add the rinsed green leaves, ½ the cheese ribbons, ½ the chopped parsley, the juice of 2 lemon wedges, the lemon zest, the diced tomato, seasoning, and a generous drizzle of oil to the bowl. Toss until fully combined. Set aside. Loosen the balsamic reduction with a splash of water, a drizzle of oil and a squeeze of lemon juice. FRESH & FANTASTIC: Make a bed of the loaded bulgur salad. Top with the sliced steak and the remaining cheese ribbons. Drizzle over the balsamic dressing. Garnish with the remaining parsley and a lemon wedge. Buon appetito, Chef! BULGAR KING: Boil the kettle. Using a bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside. STEAK ME HOME: Place a pan over medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side (this time frame may depend on the thickness of the steaks), or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Sirloin & Italian Bulgur Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Sirloin & Italian Bulgur Salad

Sizzling sirloin slices sit atop an Italian-style bulgur salad loaded with tomatoes, cheese ribbons, lemon zest, and fresh parsley. A final drizzle of balsamic dressing & a squeeze of lemon juice takes the freshness of this dish to new heights.

Sirloin & Italian Bulgur Salad

with Italian-style cheese & a balsamic dressing

Hands on Time: 10 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Balsamic Reduction
Beef
Bulgur Wheat
Free-Range Beef Sirloin
Fresh Parsley
Green Leaves
Lemon
Lemons
Tomato
Tomatoes
Whole Italian-style Hard Cheese

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BULGAR KING
Boil the kettle. Using a bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
STEAK ME HOME
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side (this time frame may depend on the thickness of the steak), or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
ALL TOGETHER NOW
When the bulgur is cooked, add the rinsed green leaves, ½ the cheese ribbons, ½ the chopped parsley, the juice of 1 lemon wedge, the lemon zest, the diced tomato, seasoning, and a generous drizzle of oil to the bowl. Toss until fully combined. Set aside. Loosen the balsamic reduction with a splash of water, a drizzle of oil and a squeeze of lemon juice.
FRESH & FANTASTIC
Make a bed of the loaded bulgur salad. Top with the sliced steak and the remaining cheese ribbons. Drizzle over the balsamic dressing. Garnish with the remaining parsley and a lemon wedge. Buon appetito, Chef!

Bulgur Wheat - 100ml
Free-range Beef Sirloin - 160g
Green Leaves - 20g
Whole Italian-style Hard Cheese - 20g
Fresh Parsley - 4g
Lemon - 1
Tomato - 1
Balsamic Reduction - 10ml

Download the Recipe

Serves 2

BULGAR KING
Boil the kettle. Using a bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
STEAK ME HOME
Place a pan over medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side (this time frame may depend on the thickness of the steaks), or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
ALL TOGETHER NOW
When the bulgur is cooked, add the rinsed green leaves, ½ the cheese ribbons, ½ the chopped parsley, the juice of 2 lemon wedges, the lemon zest, the diced tomato, seasoning, and a generous drizzle of oil to the bowl. Toss until fully combined. Set aside. Loosen the balsamic reduction with a splash of water, a drizzle of oil and a squeeze of lemon juice.
FRESH & FANTASTIC
Make a bed of the loaded bulgur salad. Top with the sliced steak and the remaining cheese ribbons. Drizzle over the balsamic dressing. Garnish with the remaining parsley and a lemon wedge. Buon appetito, Chef!

Bulgur Wheat - 200ml
Free-range Beef Sirloin - 320g
Green Leaves - 40g
Whole Italian-style Hard Cheese - 40g
Fresh Parsley - 8g
Lemon - 1
Tomato - 1
Balsamic Reduction - 20ml

Download the Recipe

Serves 3

BULGAR KING
Boil the kettle. Using a bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
STEAK ME HOME
Place a pan over medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side (this time frame may depend on the thickness of the steaks), or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
ALL TOGETHER NOW
When the bulgur is cooked, add the rinsed green leaves, ½ the cheese ribbons, ½ the chopped parsley, the juice of 3 lemon wedges, the lemon zest, the diced tomato, seasoning, and a generous drizzle of oil to the bowl. Toss until fully combined. Set aside. Loosen the balsamic reduction with a splash of water, a drizzle of oil and a squeeze of lemon juice.
FRESH & FANTASTIC
Make a bed of the loaded bulgur salad. Top with the sliced steak and the remaining cheese ribbons. Drizzle over the balsamic dressing. Garnish with the remaining parsley and a lemon wedge. Buon appetito, Chef!

Bulgur Wheat - 300ml
Free-range Beef Sirloin - 480g
Green Leaves - 60g
Whole Italian-style Hard Cheese - 60g
Fresh Parsley - 12g
Lemons - 2
Tomatoes - 2
Balsamic Reduction - 30ml

Download the Recipe

Serves 4

BULGAR KING
Boil the kettle. Using a bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
STEAK ME HOME
Place a pan over medium-high heat with a drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side (this time frame may depend on the thickness of the steaks), or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
ALL TOGETHER NOW
When the bulgur is cooked, add the rinsed green leaves, ½ the cheese ribbons, ½ the chopped parsley, the juice of 4 lemon wedges, the lemon zest, the diced tomato, seasoning, and a generous drizzle of oil to the bowl. Toss until fully combined. Set aside. Loosen the balsamic reduction with a splash of water, a drizzle of oil and a squeeze of lemon juice.
FRESH & FANTASTIC
Make a bed of the loaded bulgur salad. Top with the sliced steak and the remaining cheese ribbons. Drizzle over the balsamic dressing. Garnish with the remaining parsley and a lemon wedge. Buon appetito, Chef!