Michel Roux Jr's BBQ flank steak and bulgur salad recipe
Michelin-starred chef Michel Roux Jr. has developed 10 mouth-watering recipes to suit every taste, to celebrate being part of Samsung's 'Club Des Chefs'.
Ingredients
- 800 g flank steak
- 4 tomatoes
- 120 g bulgur
- 2.5 l water
- 200 g blanched broad beans
- 1 spring onion
- 2 tbsp pitted black olives
- 150 g feta cheese
- 1 tbsp Dijon mustard
- 1 lemon (juice and zests)
- 1 handful picked parsley
- 1 handful mint leaves
- 1 handful basil
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
1) Place the bulgur into a mixing bowl and pour the boiling water on top. Cover with cling film in order to create steam.
2) Then leave to stand for 15 minutes until tender. Strain off any excess water and return the wheat into the bowl in order to cool down.
3) Bring a pot of hot water to the boil and blanch the tomatoes for 20-30 seconds. Immediately refresh the tomatoes in iced water and peel with your fingertips. Then quarter and deseed them before cutting into small cubes and adding to the cold bulgur.
4) Slice the spring onion and fresh herbs and directly place on tot the mixing bowl with the other ingredients.
5) Lastly, mix in the black olives, broad beans, crumbles feta, lemon zests and juice. Season well with salt, pepper and a drizzle of olive oil.
6) Heat up your griddle or bbq and brush the mustard onto the flank steak. Season with salt and pepper and place directly onto the grill. Three minutes on each side should suffice for rare.
Liked that? Try these:
Heston Blumenthal's pork steaks with barbecue sauce recipe
The ultimate chuck steak cheese burger recipe
Marco Pierre White's grilled tuna steaks `a la Niçoise' recipe