Past Recipes
Seared Steak

Seared Steak with Bulgur, Kale, and Cranberry-Shallot Vinaigrette

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Bulgur, or cracked wheat, cooks in just 10 minutes and has a hearty, chewy texture we love. It's also a blank canvas for so many delicious stir-ins. In this seasonal version, we add dinosaur kale, tender roasted carrots, and dried cranberries for a pop of color and sweetness. It’s a beautiful bed for seared steaks and a simple-yet-elegant cranberry-shallot vinaigrette.

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 550
  • Protein 40g
  • Total Carb 45g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    • 6 ounces
    • carrots
  • dinosaur kale
    • 4 ounces
    • dinosaur kale
  • shallot
    • 1
    • shallot
  • dried cranberries
    • 1 tablespoon
    • dried cranberries
  • red wine vinegar
    • 1 1/2 tablespoon
    • red wine vinegar
  • bulgur wheat
    • 1/2 cup
    • bulgur wheat
  • steaks
    • 2
    • steaks
  • crumbled feta cheese
    • 1 ounce
    • crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • fine-mesh sieve (optional)
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Pat kale dry with paper towel, then thinly slice leaves, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Peel shallot and mince. In a small bowl, combine dried cranberries, red wine vinegar, and shallot. Set aside until Step 5.

  2. Roast carrots

    Roast carrots

    On a baking sheet, toss carrots with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender and lightly browned, about 15 minutes.

  3. Cook bulgur

    Cook bulgur

    While carrots roast, season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes (move on to Step 4, but don't forget to come back). Then, using a fine-mesh sieve, drain bulgur and return to pot, off heat. Stir in kale to wilt slightly.

  4. Sear steaks

    Sear steaks

    While bulgur cooks, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  5. Make vinaigrette and finish bulgur

    Make vinaigrette and finish bulgur

    While steaks sear, to bowl with dried cranberries and shallot, add 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and stir to combine. To pot with bulgur and kale, still off heat, add half of cranberry-shallot vinaigrette, along with roasted carrots and half of feta. Stir to combine.

  6. Plate steak and bulgur

    Plate steak and bulgur

    Once rested, cut steaks against the grain into ¼-inch slices. Divide bulgur, kale, and carrots between serving plates. Top with sliced steak. Garnish with remaining feta and drizzle over remaining cranberry-shallot vinaigrette. Dig in!

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