Skirt Steak Salad with Arugula, Bulgur and Tzatziki

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This Mediterranean-inspired salad is packed with interesting textures and bold flavors. The perfectly seared skirt steak adds so much to this salad, but leave it off for an equally delicious vegetarian option.

Skirt Steak Salad with Arugula, Bulgur and Tzatziki
Yield: serves 4

1 cup bulgur wheat
2 cups water
4 teaspoons kosher salt
1 cup plain Greek yogurt
3 Persian cucumbers, 1 shredded and 2 sliced into 1/4-inch rounds
1 lemon, juiced
1 clove of garlic, minced
1 tablespoon fresh dill, roughly chopped
1 teaspoon freshly ground black pepper
1 lbs. skirt steak
1 tablespoon vegetable or canola oil
4 cups loosely packed arugula
1/2 cup crumbled feta
1/2 cup pickled red onion

Start by making the bulgur. In a medium pot over medium-high heat, add the water and 1 teaspoon of salt and bring it to a boil. Once the water is boiling, stir in the bulgur, reduce the heat, cover and simmer until the bulgur is tender and has absorbed all the water, about 12 minutes. Fluff with a fork and keep warm to the side.

While the bulgur is cooking, make the tzatziki sauce. In a medium bowl, whisk together the Greek yogurt, 1 shredded Persian cucumber, lemon juice, garlic, dill, 1 teaspoon of salt and 1/2 teaspoon freshly ground black pepper until smooth and combined. Refrigerate until ready to serve.

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Preheat a grill pan or large sauté pan over high heat and season both sides of the skirt steak with the remaining 2 teaspoons of salt and 1/2 teaspoon freshly ground black pepper. Add the vegetable oil to the pan, and then sear the steak, making sure both sides are browned and the internal temperature is medium-rare to medium, about 3 minutes per side. Remove the steak from the heat and lay it on a cutting board. Let the steak rest for at least 5 minutes, and then cut against the grain into thin slices.

To assemble the salad, lay about 1/2 cup of the bulgur on each plate and top with 1 cup of loosely packed arugula. Divide the sliced cucumber rounds, pickled red onion and steak pieces evenly amongst the four plates, sprinkle with the crumbled feta and drizzle with the tzatziki sauce. Serve warm and enjoy!

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