Steak and Tomato Bulgur Salad

  • 1 cups #2 Medium Bulgur or #3 Coarse Bulgur
  • 2 tablespoons olive oil
  • 12 oz skirt steak (thinly sliced against the grain)
  • 8 oz shiitake mushrooms (stemmed and chopped)
  • 1 bunch kale (stems finely chopped and leaves torn (6oz))
  • 3 cloves garlic (chopped)
  • 2 tablespoons fresh lemon juice
  • 2 lbs ripe tomatoes (chopped (about 4))
  • 1/4 cup chopped basil
  • Salt and Pepper
  1. Cook the Bulgur: For #2 Medium bulgur bring 2 cups water to a boil, add the bulgur, stir and cover, cook for 15 minutes; For #3 Medium bulgur bring 2 ¼ cups water to a boil, add the bulgur, stir and cover, cook for 20 minutes. Drain well; transfer to a large bowl.
  2. Heat the oil in a large nonstick skillet over high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook, stirring, until browned, 2 minutes. Add to the bulgur.
  3. Add the mushrooms, kale stems, and garlic to the skillet. Cook, stirring until softened, 3 minutes. Stir in the kale leaves until wilted, 1 minute. Season with ½ teaspoon each salt and pepper. Add to the bulgur, along with the lemon juice, tomatoes, and basil and mix well.