Ingredients
- Marinade:
- 1 cup lemon juice
- ½ cup chopped fresh parsley
- ¼ cup olive oil
- 1 Tbsp. minced garlic
- 1 tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- Salad:
- 1½ lbs. flank steak
- 3 cups water
- 1½ cups cracked wheat
- ½ tsp. salt
- 3 cups chopped tomatoes
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Tip: Screenshot this list for easy reference while shopping
Instructions
- Whisk together marinade ingredients in medium bowl. Reserve half of marinade in refrigerator for dressing.
- Place steak in freezer bag and pour remaining half of marinade over beef. Turn to coat and marinate in refrigerator (1-12 hours).
- Bring water to a boil in medium saucepan. Stir in cracked wheat and salt. Reduce heat, cover, and simmer until wheat is tender and water is absorbed (20 minutes). Spread on a baking sheet to cool.
- While wheat is cooking, remove steak from marinade and discard marinade. On a grill over medium heat, grill steak uncovered to a minimum internal temperature of 145ºF, turning once (8-10 minutes per side).
- Carve steak across the grain into thin slices. Toss cracked wheat with tomatoes, parsley, mint, and reserved marinade. Serve topped with steak slices.