eCook Meal
Sirloin & Italian Bulgur Salad
with Italian-style cheese & a balsamic dressing
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R289.83
for 4 servings · R72.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R153.99 · 1.07× packR164.26
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Whole Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Shopping
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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, Beef Sirloin, Bulgur Wheat, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Parsley, Tomato
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?
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!
What should be prepared from my kitchen to make Sirloin & Italian Bulgur Salad?
Balsamic Reduction, Beef, Beef Sirloin, Bulgur Wheat, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Parsley, Tomato
How many calories does Sirloin & Italian Bulgur Salad have?
783 calories
How much fat content does Sirloin & Italian Bulgur Salad have?
grams