Steak and Tomato Bulgur Salad

steak-tomato-bulgur-salad
Photo by Christopher Testani
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 55 mg
    • Sodium 470 mg
    • Protein 28 g
    • Carbohydrate 46 g
    • Sugar 7 g
    • Fiber 12 g
    • Iron 5 mg
    • Calcium 140 mg

Cook the bulgur according to the package directions. Drain well; transfer to a large bowl.

Heat the oil in a large nonstick skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook, stirring, until browned, 2 minutes. Add to the bulgur.

Add the mushrooms, kale stems, and garlic to the skillet. Cook, stirring, until softened, 3 minutes. Stir in the kale leaves until wilted, 1 minute. Season with ½ teaspoon each salt and pepper. Add to the bulgur, along with the lemon juice, tomatoes, and basil and mix well.

Ingredients

  1. Check 1 cup bulgur
  2. Check 2 tablespoons olive oil
  3. Check 12 ounces skirt steak, thinly sliced against the grain
  4. Check Kosher salt and black pepper
  5. Check 8 ounces shiitake mushrooms, stemmed and chopped
  6. Check 1 bunch lacinato kale, stems finely chopped and leaves torn (6 ounces)
  7. Check 3 cloves garlic, chopped
  8. Check 2 tablespoons fresh lemon juice
  9. Check 2 pounds ripe tomatoes, chopped (about 4)
  10. Check ¼ cup chopped basil

Directions

  1. Cook the bulgur according to the package directions. Drain well; transfer to a large bowl.
  2. Heat the oil in a large nonstick skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook, stirring, until browned, 2 minutes. Add to the bulgur.
  3. Add the mushrooms, kale stems, and garlic to the skillet. Cook, stirring, until softened, 3 minutes. Stir in the kale leaves until wilted, 1 minute. Season with ½ teaspoon each salt and pepper. Add to the bulgur, along with the lemon juice, tomatoes, and basil and mix well.