Grilled Beef and Tabbouleh Salad

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Total Recipe Time:  25 to 30 minutes
Marinade Time:  6 hours or overnight
Makes 4 servings

1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
1/3 cup fresh lemon juice
1/4 cup olive oil
1/4 cup finely chopped fresh parsley
1 package (5.25 to 6 ounces) tabbouleh mix
1 cup chopped seeded tomato
1.Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 cup for tabbouleh. Place beef steak and remaining lemon juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2.Up to 1 hour before serving, hydrate tabbouleh mix with boiling water according to package directions, omitting any oil. (Do not proceed with package directions beyond this point.) Add tomato and 1/3 cup reserved marinade to hydrated tabbouleh; stir to combine. Set aside.
3.Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
4.Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.

Cook's Tip:  To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. (Do not overcook.)

Nutritional Information
Nutrition information per serving: 363 calories; 15 g fat (3 g saturated fat; 9 g monounsaturated fat); 61 mg cholesterol; 387 mg sodium; 30 g carbohydrate; 7.1 g fiber; 32 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 3.6 mg iron; 31.0 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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