Flank Steak Citrus Salad

5 SmartPoints
Published October 13, 2017
 Prep Time: 0:20  Cook Time: 0:09 Serves: 4

This lettuce-free salad is a unique blend of textures and flavours: chili-lime rubbed steak, juicy clementines and chewy but tender bulgur.


  • 1⁄2 medium fresh lime(s), or 1 small
  • 12 oz uncooked lean flank steak
  • 1⁄2 tsp chili powder
  • 2 large clementine(s), seedless
  • 1⁄4 cup(s)cilantro, minced
  • 1 medium jalapeño pepper(s), cored, seeded and minced
  • 2 Tbsp uncooked scallion(s), minced
  • 1⁄4 cup(s) unsweetened orange juice
  • 1 Tbsp balsamic vinegar
  • 1 tsp canola oil
  • 1⁄4 tsp table salt
  • 2 cup(s) cooked bulgur, at room temperature
  • 1⁄8 tsp black pepper


  1. Preheat broiler. Squeeze lime over both sides of steak; sprinkle with chili powder and rub with your hands. Place steak on a broiler pan and broil, 4 inches from heat, until medium-rare, about 4 to 5 minutes per side, or longer for desired degree of doneness. Let steak rest for a few minutes and then thinly slice against grain.
  2. Meanwhile, separate clemetines into segments and roughly chop; place in a medium bowl and toss with cilantro, jalapeño and scallions.
  3. In a cup, stir together orange juice, vinegar, oil, salt and pepper; set aside. Add steak to bowl with clementine mixture and pour juice mixture over top; toss well and serve over bulgur. Yields about 2 1/2 oz steak, 1/2 cup bulgur, 1/3 cup fruit mixture and 1 1/2 Tbsp dressing per serving.