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Dinner recipe · from the recipe book

Seared Sirloin Bulgur Salad with Balsamic

Juicy oregano-rubbed top sirloin slices over chewy bulgur, crisp greens, tomatoes and olives, tossed in a tangy-sweet balsamic vinaigrette with salty feta.

Seared Sirloin Bulgur Salad with Balsamic

Ingredients

  • 1¼ lb560 gTop sirloin steakpatted dry
  • 1¼ cups180 gBulgur, dry
  • 1½ cups360 gWater
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 cups sliced200 gCucumberdiced
  • ½ medium50 gRed onionthinly sliced
  • 9 large olives40 gBlack olives, cannedsliced
  • ⅓ cup crumbled50 gFeta cheesecrumbled
  • ⅓ cup chopped20 gFresh parsleychopped
  • 3½ tbsp45 gOlive oil
  • 3 tbsp45 gBalsamic vinegar
  • 1½ tsp8 gYellow mustard
  • 2 cloves6 gGarlicminced
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes until tender; fluff and spread on a plate to cool.
  2. While the bulgur stands, make the vinaigrette: whisk the balsamic vinegar, mustard, garlic, half the salt, half the black pepper and 35 g (about 2½ tablespoons) of the olive oil in a large salad bowl.
  3. Pat the top sirloin steak dry and rub it all over with the oregano, the remaining half of the salt and the remaining half of the black pepper.
  4. Heat the remaining 10 g (about 2 teaspoons) of olive oil in a large skillet over medium-high heat. Sear the top sirloin steak 4 to 5 minutes per side until it reaches 145°F (63°C) inside.
  5. Move the top sirloin steak to a board, rest it at least 3 minutes, then slice it thinly across the grain.
  6. Add the cooled bulgur, red onion, cucumber and cherry tomatoes to the vinaigrette in the bowl and toss to coat.
  7. Add the romaine, spinach and parsley and toss gently.
  8. Divide the salad among four plates, top each with the sliced top sirloin steak, olives and feta, and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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