Flank steak is an inexpensive piece of meat from the peritoneum of a goby. Cut It has a rich beef taste, but to make it tender and juicy, meat must be marinated first. Cook marinade based on vinegar, Worcester sauce and spices and put into it for a few hours. Then grill in the zone direct heat to medium fry, thinly cut across fiber and serve with grilled onions and delicious oriental Tabula salad, which is prepared on from bulgur and parsley, with adding cucumber, olives and arugula for greater juiciness. value of one serving: (total 6) Calories 270, total fat one 2 g., saturated fats, proteins 27 g. carbohydrates 14 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes plus time marinating Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg flank steak
- 0.5 tbsp. bulgur
- 3 tbsp. l red wine vinegar
- 4 tsp olive oil
- 1 tsp Worcester sauce
- 2 cloves of garlic, crushed
- Half seedless cucumber chopped
- 0.5 tbsp. whole parsley leaves
- 1/4 Art. pitted olives
- 170 gr arugula
- 1 medium onion, cut into 6 thick rings
Recipes with similar ingredients: beef, bulgur groats, wine vinegar, Worcestershire sauce, cucumbers, olives, arugula
Recipe preparation:
- Pierce the steak with a fork about 12 times and put it in plastic bag with ziplock, adding 2 tbsp. l vinegar, 1 tsp. olive oil, Worcester sauce, garlic, 1/4 tsp salt and 1/4 hours l pepper. Close the bag, shake to coat the meat with the mixture and leave to marinate for at least 4 hours or a day.
- Boil bulgur in accordance with the instructions on the package, drain excess water and cool to room temperature. Shuffle with cucumber, parsley, olives and half the whole arugula. Pour the remaining 1 tbsp. l vinegar and 1 tbsp. l olive oil. Salt pepper and set aside.
- Remove the meat from the marinade and dry it. Sprinkle 1/4 tsp. salt. Prepare the grill for direct and indirect heat or heat grill pan over moderately high and moderately low heat. Sprinkle both sides of each onion with a cooking spray and sprinkle with salt and pepper. Put the onions in the indirect heat zone of the grill, and meat – in a zone of direct heat. Fry the onion periodically turning, until tender, about 15 minutes.
- Grill the meat by turning it over once until its inside the temperature will not reach 52 ° C, about 8-10 minutes each side. Cover the steak with foil and leave to rest for 15 minutes, then finely chop across the fibers.
- Arrange the remaining arugula in 6 plates and lay on top bulgur salad, 1 grilled onion and chopped steak.
