Directions: |
Directions: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 didn’t 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.
Prep
• 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.
Steak Rub
• 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.
Assembly
• 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. |
This recipe for Citrus Flank Steak Salad is from