<strong>Flank Steak Citrus Salad</strong>

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.

Ingredients

• 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

Instructions

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.