Steak with compound butter and tabbouleh

A steak grilled or pan seared  until medium, let rest for 10 minutes and then top with a compound butter (butter mixed with minced garlic and herbs with sea salt and cracked pepper).  For the tabbouleh, I just soaked the cracked grain in cool water for about an hour or until aldente, then added in lemon juice, olive oil, salt, pepper, parsley, cucumber, tomato, and capers.  This is a nice summer evening meal.

Bulgar Info


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