Flank steak citrus salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This lettuce-free salad is a unique blend of textures and flavors: chili-lime rubbed steak, juicy clementines and chewy but tender bulgur.
Ingredients
Lime
½ item(s)
Uncooked lean flank steak
12 oz
Chili powder
½ tsp
Clementine
2 large, seedless
Cilantro
¼ cup(s), minced
Jalapeño pepper
1 medium, cored, seeded and minced
Scallions
2 Tbsp, minced
Unsweetened orange juice
¼ cup(s)
Balsamic vinegar
1 Tbsp
Canola oil
1 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Cooked bulgur
2 cup(s), at room temperature
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.
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