The Recipes

Balsamic Steak with Warm Bulgur Salad

Don't you hate it when you have something you were planning on cooking, then come home and have a hunger for something completely different?  I had a vegetarian meal planned tonight, and I came home with a severe craving for red meat.  I pulled this piece of flank steak out of the freezer and got it defrosted.

Balsamic Steak with Warm Bulgur Salad


- 1 piece of flank steak (mine was about 7 oz.)
- 1/4 c. bulgur wheat
- 1/8 onion, diced
- 1/8 red bell pepper, diced
- 1/2 c. balsamic vinegar
- 3 T. brown sugar
- 1 clove garlic, minced
- 1 T. herbs de provence
- handful of baby arugula or micro greens
- salt
- pepper
- olive oil

Combine the vinegar, garlic, herbs de provence and brown sugar in a shallow dish or bag.  Season with salt and pepper.  Submerge the steak in the marinade and keep it in the refrigerator for at least an hour.

Cook the bulgur wheat according to instructions; generally 2 parts liquid being brought to a boil per 1 part bulgur.  It should take about fifteen minutes to cook.

While the bulgur cooks, heat 1 T. of olive oil in a sautee pan.  Making sure the steak is at room temperature, remove it from the marinade and season it with salt and pepper.  Cook it for approximately six minutes per side for medium rare.  Let the steak rest for at least five minutes before you slice it.

Mix the bulgur together with the onion and bell pepper.  Season it with salt and pepper and drizzle it with a little bit of olive oil.  Plate the bulgur salad.  Slice the steak, going against the grain.  Add the steak to the plate and finish with the micro greens.