Flank Steak Citrus Salad
- Total Time
This lettuce-free salad is a unique blend of textures and flavors: chili-lime rubbed steak, juicy clementines and chewy but tender bulgur.
fresh lime(s)½ medium
uncooked lean flank steak12 oz
chili powder½ tsp
clementine(s)2 large, seedless
cilantro¼ cup(s), minced
jalapeño pepper(s)1 medium, cored, seeded and minced
uncooked scallion(s)2 Tbsp, minced
unsweetened orange juice¼ cup(s)
balsamic vinegar1 Tbsp
canola oil1 tsp
table salt¼ tsp
black pepper⅛ tsp
cooked bulgur2 cup(s), at room temperature
- 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.
- Meanwhile, separate clemetines into segments and roughly chop; place in a medium bowl and toss with cilantro, jalapeño and scallions.
- 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.