Pierce the steak with a fork about 12 times and place in a resealable plastic bag with the vinegar, 1 teaspoon of the olive oil, Worcestershire, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Seal the bag, shake to coat the meat, and marinate for at least 4 hours or up until the day before cooking.

Cook the bulgur/quinoa per package directions, draining off any excess water, and cool to room temperature.

Toss the grains with the cucumber, parsley, olives and 1/2 of the baby arugula. Drizzle with lemon juice and 1 tablespoon oil. Season with salt and pepper and set aside.

Remove the steak from the marinade. Season with 1/4 teaspoon salt.

Heat grill or heat a grill pan over medium-high and medium-low heat.

Oil onion slices and sprinkle with salt and pepper.

Place the onions on the indirect-heat part of the grill and the meat on the direct-heat part of the grill.

Grill the onions, turning occasionally, until tender, about 15 minutes.

Grill the meat, turning once, until the internal temperature reads 125 degrees F, 8 to 10 minutes per side. Let the steak rest, tented with foil, 15 minutes and then thinly slice against the grain.

Divide the remaining arugula on plates and top with the Tabbouleh salad, 1 grilled onion round, and the sliced steak.

ENJOY!

Note:

Do not overcook or the meat will be too tough to eat. Always cut the meat in thin diagonal slices to serve.

This is a quick and delicious salad! For the best flavor marinate a day ahead of time. If you already have some steak leftover in the fridge, change it up and make a new meal with the onions and salad!
IngredientsNOTE: Do not overcook or the meat will be too tough to eat. Always cut the meat in thin diagonal slices to serve.