Recipes and Cooking Lebanese Beef and Tabbouleh Salad 5.0 (1) Bulgur, vegetables, and fresh herbs combine to make the tasty tabbouleh recipe that acts as the base for this Lebanese recipe. Top with spice-rubbed Lebanese beef and dig in for a well-balanced Middle Eastern meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 17, 2014 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Stand Time: 60 mins Grill Time: 17 mins Stand Time: 10 mins Total Time: 112 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup boiling water 1 cup bulgur ¼ cup lemon juice 2 tablespoon olive oil ¼ teaspoon salt 1 cup seeded and chopped tomatoes (2 medium) 1 cup snipped fresh Italian (flat-leaf) parsley ½ cup chopped green onions (4) 1 1.5 pound beef flank steak 1 teaspoon ground cumin ½ teaspoon paprika ½ teaspoon ground black pepper ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon ground allspice Directions In a large bowl combine the boiling water and bulgur. Cover and let stand for 1 hour. Meanwhile, for dressing, in a small bowl whisk together lemon juice, oil, and salt; set aside. For tabbouleh, drain bulgur; return to bowl. Stir in tomatoes, parsley, and green onions. Whisk dressing. Pour dressing over bulgur mixture; toss gently to coat. Trim fat from meat. In a small bowl combine cumin, paprika, pepper, cinnamon, nutmeg, and allspice. Sprinkle spice mixture evenly over meat; rub in with your fingers. For a charcoal or gas grill, place meat on the rack of a covered grill directly over medium heat. Grill for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Transfer meat to a cutting board. Cover with foil; let stand for 10 minutes. Thinly slice meat across the grain. To serve, spoon tabbouleh onto a serving platter. Top with meat slices. icon lower carb Print Nutrition Facts (per serving) 304 Calories 12g Fat 22g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 304 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 47mg 16% Sodium 178mg 8% Total Carbohydrate 22g 8% Total Sugars 2g Protein 28g Vitamin C 24.8mg 124% Calcium 70.7mg 5% Iron 3.4mg 19% Potassium 686mg 15% Folate, total 44.4mcg Vitamin B-12 1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.