Grilled Mediterranean Steak

Grilled Mediterranean Steak

over Bulgur with Zucchini and a Tomato Salsa

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Take your steak to the great outdoors: this recipe was designed to be cooked on the grill. Not only does it feature beef seasoned in a fragrant blend of Mediterranean spices, it has zucchini and tomato cooked over flames for additional smoky flavor. The meat and veggies are complemented by lemony bulgur (a cereal made from wheat), which makes the whole meal feel extra-hearty. P.S.: If your grill is on hiatus, no worries—this recipe can be adapted for the stove.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 unit


1 unit

Roma Tomato

2 clove


½ cup

Bulgur Wheat


1 tablespoon

Mediterranean Spice Blend

2 pack

Lemon Juice

10 ounce

Minute Steak

Not included in your delivery

1 tablespoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate36 g
Sugar5 g
Dietary Fiber9 g
Protein41 g
Cholesterol120 mg
Sodium105 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Large Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Lightly oil grates and preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat.) Bring a large pot of water to a boil. Trim ends from zucchini, then cut on a sharp diagonal into long, ⅓-inch-thick slices.


Trim scallions; thinly slice greens until you have 1 TBSP; leave the whites whole. Halve tomato lengthwise through stem end. Grate or mince garlic. Once water boils, add bulgur to pot. Cook until just tender, 10-12 minutes. Drain and return to pot. Stir in 2 TBSP butter and season with salt and pepper.


Meanwhile, rub zucchini, tomato, and scallion whites with a drizzle of oil. Season with salt, pepper, and half the Mediterranean spice. Grill or cook in pan until tender and lightly charred, 5-7 minutes per side. TIP: The scallions may finish first; if they do, remove from heat and let the other veggies finish.


Remove veggies from grill or pan. Let rest until just cool enough to handle. Finely chop tomato and 1 scallion white, then place in a small bowl along with a large drizzle of olive oil, and garlic and lemon juice to taste (we used 1 tsp garlic; save 1 packet lemon juice for the bulgur). Season with salt and pepper. Toss to combine. Give it a taste and add more of any of the seasonings if you like.


Rub steak all over with a drizzle of oil; season with salt, pepper, and remaining Mediterranean spice. Add to grill or pan and cook to desired doneness, 2-5 minutes per side. Set aside to rest for about 5 minutes. Fluff bulgur with a fork, then add remaining lemon juice to taste. Season with salt and pepper.


Divide bulgur between plates or bowls. Cut remaining scallion white into short, bite-sized lengths and toss with zucchini. Thinly slice steak. Arrange zucchini mixture and steak on top of bulgur. Spoon tomato salsa over. Sprinkle with sliced scallion greens.