adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Summer beef and burghul salad
Summer beef and burghul salad
0 Likes
Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Refreshing beef salad, ideal for summer dining, doubles as delicious leftover lunch.
Ingredients:
  • 500g beef rump steak, trimmed
  • 250.00 ml burghul (see note)
  • 100g grape tomatoes, halved
  • 1 Lebanese cucumber, finely chopped
  • 2 large radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 310g can corn kernels, drained
  • 40.00 ml chopped fresh mint leaves
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 23.40 gm wholegrain mustard
Instructions:
  • In a dish, mix together oil, garlic, and lemon rind. Add the beef and coat it well. Cover with plastic wrap and refrigerate until ready to use.
  • In a bowl, add burghul and cover with boiling water. Let it stand for 10 minutes until softened. Drain, rinse thoroughly, press down with a spoon to remove excess water, and transfer to a large bowl.
  • Combine tomato, cucumber, radish, onion, corn, mint, and parsley with burghul. Season generously with salt and pepper and toss until well mixed.
  • Preheat a barbecue plate or chargrill over medium-high heat. Sear the steak for 2 to 3 minutes on each side for a perfect medium rare, or cook to your preferred level of doneness. Place the steak on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Prepare the dressing by mixing together oil, lemon juice, and mustard in a jug. Season with salt and pepper to taste.
  • Thinly slice the tender steak and combine it with the fluffy burghul mixture and the flavorful dressing. Toss everything together until well combined. Serve and enjoy a delicious meal!

Similar Recipes