1 turnip peeled and cut into 1/2-inch pieces (8 ounces)
1/2 cup chicken stock
1 1/2 tablespoons fresh lemon juice
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped mint
How to Make It
Preheat the oven to 350°. In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak. Cover and let stand at room temperature for 1 hour.
Meanwhile, in a medium baking dish, mix the bulgur and cinnamon. Stir in 2 tablespoons of the oil and the boiling water and season with salt and pepper. Cover tightly with foil and bake for 20 minutes, until the water is completely absorbed. Fluff the bulgur with a fork, then cover and keep warm.
In a large saucepan, melt the butter in 1 tablespoon of the oil. Add the onion and cook over moderate heat until barely softened, about 2 minutes. Add the carrots and turnip, season with salt and pepper and cook for 2 minutes, until just softened. Add the stock and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 minutes. Stir the vegetables and liquid into the bulgur with the lemon juice, parsley, mint and 2 tablespoons of the oil.
In an ovenproof skillet, heat the remaining 1 tablespoon of oil and swirl to coat the pan. Add the steak and cook over high heat, turning once, until browned, 8 minutes. Transfer the skillet to the oven and roast for 25 minutes, turning once, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak and serve with the bulgur.
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