Preheat the oven to 450 degrees
Cooking the Bulgur
In a small sauce pot over high heat bring 3/4C water and bulgur to a boil.
Cover, reduce heat, and simmer 12-14 minutes or until tender. Drain and let cool. (Note: I needed a lot more water to ensure it didnt burn).
Juice ¼ of the lime into a small bowl and set aside.
In a second bowl, squeeze 2 T of orange juice, add the balsamic vinegar, canola oil, and a pinch of salt and pepper. Mix until emulsified, set aside.
Slice the top and bottom off the clementine, slice off the skin and rind. Segment the clementine and cut into 1 inch diced pieces. Place in a medium bowl.
Remove the stem, pith, and seeds from half a jalapeno. Finely chop and place in the medium bowl with the clementines.
Cut the green onion into ¼ pieces and place in the bowl with clementines and jalapeno.
Rough chop the cilantro leaves and place in the bowl with the clementines.
Pat the flank steak dry in a bowl.
Pour the lime juice over both sides of the steak. Coat both sides with chili powder and rub until coated. Place on a sheet pan lined with foil.
Place the sheet pan in the oven and roast for 5 minutes on each side. (145 degrees) Remove and let rest for 3 minutes. Slice into ½ slices against the grain.
Add the flank steak to the clementine mixture and pour the orange vinaigrette on top, toss well.
Place the bulgur on the center of the plate and add the steak salad.