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
Sirloin & Italian Bulgur Salad
with Italian-style cheese & a balsamic dressing
Hands on Time: 10 - 30 minutes
Overall Time: 25 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sirloin & Italian Bulgur Salad?
The preparation time for Sirloin & Italian Bulgur Salad with Italian-style cheese & a balsamic dressing is between 10 and 30 minutes.
What is the total time required to make Sirloin & Italian Bulgur Salad with Italian-style cheese & a balsamic dressing?
The total time required to make Sirloin & Italian Bulgur Salad with Italian-style cheese & a balsamic dressing is between 25 and 45 minutes.
How many servings does Sirloin & Italian Bulgur Salad provide?
4 servings
What are the main ingredients in Sirloin & Italian Bulgur Salad?
Balsamic Reduction, Beef, Bulgur Wheat, Free-Range Beef Sirloin, Fresh Parsley, Green Leaves, Lemon, Lemons, Tomato, Tomatoes, Whole Italian-style Hard Cheese
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?
Balsamic Reduction, Beef, Bulgur Wheat, Free-Range Beef Sirloin, Fresh Parsley, Green Leaves, Lemon, Lemons, Tomato, Tomatoes, Whole Italian-style Hard Cheese
How many calories does Sirloin & Italian Bulgur Salad have?
783 calories
How much fat content does Sirloin & Italian Bulgur Salad have?
grams
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