Steak and Tomato Bulgur Salad
Photo by Christopher Testani
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.