Steak Salad with Tzatziki Sauce

Ingredients:

• 1 small flank steak (about 0.5 kg)
• 1/4 cup red wine vinegar
• 3 tbsp extra-virgin olive oil + extra for grilling
• 1 teaspoon dried mint
• 1 small clove of garlic, grated
• 1 cup bulgur
• 0.5 cups low-fat Greek yogurt
• 2 cucumbers (1 grated, 1 halved and thinly sliced ​​into half-moons)
• 4 Campari or other small tomatoes, quartered
• 0.5 cup fresh parsley, torn
• 1 small head romaine lettuce, chopped (about 6 cups)

Preparation:

1. In a medium bowl, combine vinegar, 1 tablespoon olive oil, mint, and half the garlic; season with salt and pepper. Add the steak and let marinate for 10 minutes.
2. Cook the bulgur according to the package directions. Meanwhile, preheat a grill or grill pan to medium-high heat. Make the tzatziki sauce. In a small bowl, combine the yogurt, grated cucumber, 1 tablespoon each of water and olive oil, and the remaining garlic; season with salt and pepper to taste. Refrigerate until ready to serve.
3. Brush the grill grate with olive oil. Remove the steak from the marinade and pat dry. Grill until crisp marks appear, 6-7 minutes. Flip and continue grilling until crisp marks appear on the other side, 5-6 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes, then slice thinly across the grain.
4. Fluff the bulgur with a fork and stir in the remaining 1 tablespoon of olive oil, chopped cucumber, tomatoes, and parsley; season with salt and pepper to taste. Divide the salad among bowls and top with the bulgur mixture, steak, and tzatziki.