Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
Marinate: 6 Hr.

+ 1 beef top round steak, cut 3/4-in. thick (about 1 lb.)
+ 1/3 c. fresh lemon juice
+ 1/4 c. olive oil
+ 1/4 c. finely chopped fresh parsley
+ 1 pkg. (5.25-6 oz.) tabbouleh mix
+ 1 c. chopped seeded tomato

1.Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 c. 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 hr. or as long as overnight, turning occasionally.
2. Up to 1 hr. before serving, hydrate tabbouleh mix with boiling water according to pkg. directions, omitting any oil. (Do not proceed with pkg. directions beyond this point.) Add tomato and 1/3 c. 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, 10-11 min. (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.

* To broil, place steak on rack in broiler pan so surface of beef is 2-3 in. from heat. Broil 12-13 min. for medium rare doneness, turning once. (Do not overcook.)

* Recipe Courtesy of The Beef Checkoff

Calories: 363;   Total Fat: 15g;   Saturated Fat: 3g;   Cholesterol: 61mg;   Total Carbs: 30g;   Fiber: 7g;   Protein: 32g;   Sodium: 387mg;