Flank Steak With Kale and Bulgar Salad

Ingredients

• 1 1/2 pound steak (flank)
• 1 tsp paprika
• 2 tsp ground cumin
• 1/2 tsp black pepper
• 2 cloves garlic, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• SALAD
• 1 CUP bulgar wheat
• 1/2 cup mint loosely packed, coarsely chopped
• 1 cup feta cheese crumbled
• 1 lemon juiced and zested
• 1/2 cup plain yoghurt preferably Balkan
• 1/2 cup olive oil
• 1/2 tsp salt
• 4 cups kale
• 1/2 cup white onion finely chopped
• 1 English cucumber diced
• 3 plum tomatoes seeds removed and diced

Instructions

1. 1. Using a fork, pierce the steak repeatedly to allow marinade to penetrate. In a large plastic freezer bag, mix together the paprika, cumin, black pepper, garlic, lemon juice and oil. Add steak to bag, coat and seal. Let marinate in refrigerator at least 3 hours, up to 12.
2. 2. In lightly salted boiling water, cook bulgur as per package directions. Let cool.
3. 3. In a large bowl, stir to combine the mint, feta, lemon juice, zest, yogurt, oil and salt. Add the kale, onion, cucumber and tomatoes and toss to coat. When bulgur is ready, stir into a kale mixture.
4. 4. Season with salt and add more olive oil if necessary. Let sit while steak is being prepared .
5. 5. Heat an oiled grill to medium-high, remove steaks from marinade and season generously with salt.
6. 6. Sear steak about 5 to 8 minutes on each side for medium rare (time will depend on steak thickness. Remove from grill, ocver and let rest for 5 minutes. Slice meat about 1/2 inch thick, slicing across the grain.
7. 7. Toss salad once more, place on plates and top with 3 pieces of steak.