Photo of Flank Steak  Citrus Salad by WW

Flank Steak Citrus Salad

4 - 6
PersonalPoints™ per serving
Total Time
29 min
20 min
9 min
This lettuce-free salad is a unique blend of textures and flavours: chili-lime rubbed steak, juicy clementines and chewy but tender bulgur.


Fresh lime(s)

½ medium, or 1 small

Uncooked lean flank steak

12 oz

Chili powder

½ tsp(s)


2 large, seedless


¼ cup(s), minced

Jalapeño pepper(s)

1 medium, cored, seeded and minced

Uncooked scallion(s)

2 tbsp(s), minced

Unsweetened orange juice

¼ cup(s)

Balsamic vinegar

1 tbsp(s)

Canola oil

1 tsp(s)

Table salt

¼ tsp(s)

Cooked bulgur

2 cup(s), at room temperature

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.