Make a hearty Mediterranean salad with bulgur, fresh vegetables, grilled steak and greek sauce tzatziki. Thanks to bulgur, he becomes very satisfying, useful and filled with essential dietary fiber. Boiled groats mixed with chopped cucumbers tomatoes and herbs and laid out on sliced lettuce, and decorated on top slices of flank steak. To make the beef juicy and tender, steak before grilling marinated in wine vinegar with spices. Top it all with Greek yogurt sauce whipped with chopped fresh cucumbers and garlic, and enjoy. value of one serving: (total 4) Calories 470, total fat 19 g., saturated fats 5 g., proteins 36 g., carbohydrates 38 g., fiber 9 g., cholesterol 75 mg., sodium 85 mg., sugar 5 g. Share with friends: 
Time: 40 minutes Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 small flank steak (approximately 0.5 kg.)
- 1/4 Art. red wine vinegar
- 3 tbsp. l extra-virgin olive oil + extra for grill
- 1 tsp dried mint
- 1 small clove of garlic, grated
- 1 tbsp. bulgur
- 0.5 tbsp. low fat greek yogurt
- 2 cucumbers (1 grated, 1 cut in half and thinly sliced semicircle)
- 4 campari tomatoes or other small varieties, cut into 4 parts
- 0.5 tbsp. fresh parsley torn
- 1 small head of romano lettuce, chopped (about 6 Art.)
Recipes with similar ingredients: beef, bulgur groats, tomatoes, cucumbers, romaine lettuce, wine vinegar, mint
Recipe preparation:
- In a medium-sized bowl, mix vinegar, 1 tbsp. l olive butter, peppermint and half garlic; salt and pepper. Add steak and leave to marinate for 10 minutes.
- Boil bulgur in accordance with the recommendation on the packaging. By preheat the grill or grill pan to a moderately strong heat. Make tzatziki sauce. Combine the yogurt in a small bowl, grated cucumber, 1 tbsp. l water and olive oil and remaining garlic; salt and pepper to taste. Refrigerate until readiness for serving.
- Lubricate the grill rack with olive oil. Get the steak out marinade and dry. Grill meat until roasted marks, 6-7 minutes. Turn over and keep frying until clear marks appear on the other side, 5-6 minutes for the weak roasting. Lay on a cutting board and let the meat rest 5 minutes, then cut into thin slices across the fibers.
- Loosen bulgur with a fork and stir in the remaining 1 tbsp. l olive oil, chopped cucumber, tomatoes and parsley; salt and pepper to taste. Put the salad on plates and lay on top a mixture of bulgur, steak and tzatziki.
