12 ounces skirt steak, thinly sliced against the grain
Kosher salt and black pepper
8 ounces shiitake mushrooms, stemmed and chopped
1 bunch lacinato kale, stems finely chopped and leaves torn (6 ounces)
3 cloves garlic, chopped
2 tablespoons fresh lemon juice
2 pounds ripe tomatoes, chopped (about 4)
¼ cup chopped basil
Sat fat 4g
How to Make It
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.
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