Summer beef and burghul salad

Tasty Summer beef and burghul salad Recipe

This fragrant beef salad is perfect for an easy summer meal, and if there are any leftovers, have them for lunch the next day.
Summer beef and burghul salad
Prep Time : 0:35 | Cook Time : 0:05 | Total Time : 0:40 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 2 garlic cloves, crushed

  • 1 teaspoon finely grated lemon rind

  • 500g beef rump steak, trimmed

  • 1 cup burghul (see note)

  • 100g grape tomatoes, halved

  • 1 Lebanese cucumber, finely chopped

  • 2 large radishes, thinly sliced

  • 2 green onions, thinly sliced

  • 310g can corn kernels, drained

  • 2 tablespoons chopped fresh mint leaves

  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Mustard dressing

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon wholegrain mustard


  • Step 1

    Combine oil, garlic and lemon rind in a dish. Add beef. Turn to coat. Cover with plastic wrap. Refrigerate until needed.

  • Step 2

    Place burghul in a bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain. Rinse. Drain, pressing down with a spoon to remove excess water. Transfer to a large bowl.

  • Step 3

    Add tomato, cucumber, radish, onion, corn, mint and parsley to burghul. Season with salt and pepper. Toss to combine.

  • Step 4

    Heat a barbecue plate or chargrill on medium-high heat. Cook steak for 2 to 3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.

  • Step 5

    Make dressing Combine oil, lemon juice and mustard in a jug. Season with salt and pepper.

  • Step 6

    Thinly slice steak. Add to burghul mixture with dressing. Toss to combine. Serve.

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