Tabbouleh with steak
This quick and satisfying meal pairs perfectly seared steak with a refreshing cauliflower tabbouleh—a veggie-packed side that’s lemony, crisp, and full of Mediterranean flavor. It’s the ideal dinner when you want something light, yet deeply satisfying.
Ingredients
2 teaspoons olive oil
1 pound sirloin steak (1½ inches thick), cut into 2 pieces
½ teaspoon ground coriander
Kosher salt and freshly ground black pepper
12 ounces cauliflower florets
1¼ cups curly parsley (including stems), roughly chopped
1 cup mixed-color cherry tomatoes, halved
2 Persian cucumbers, thinly sliced
3 tablespoons fresh lemon juice
½ small red onion, finely chopped
½ teaspoon ground cumin
Instructions
Step 1 – Sear the Steak
Heat olive oil in a large cast-iron skillet over medium-high heat. Season the steak with ground coriander, ½ teaspoon salt, and ½ teaspoon pepper. Sear for 3 to 5 minutes per side, or until your preferred doneness is reached (medium-rare recommended). Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing.
Step 2 – Prepare the Cauliflower ‘Tabbouleh’
While the steak rests, add the cauliflower florets to a food processor and pulse until finely chopped, resembling the texture of couscous (you should get about 2½ cups). Transfer to a large mixing bowl.
Step 3 – Finish the Salad and Serve
Using the same food processor bowl, pulse the parsley until finely chopped, then add it to the bowl with the cauliflower. Toss in the cherry tomatoes, cucumbers, lemon juice, chopped red onion, ground cumin, and ½ teaspoon each of salt and pepper. Mix well to combine.
Slice the steak and serve it alongside the cauliflower tabbouleh. Enjoy warm or chilled!
- Pro Tip
Make the cauliflower tabbouleh a few hours ahead—it gets even more flavorful as it sits and the lemon and spices meld. Store it in the fridge and serve cold for a refreshing contrast to the warm steak.
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