Express Bulgur with Arugula Pesto, Citrusy Beef and Sautéed Cherry Tomatoes

Instructions

1. 1

   1. Place the water in a small saucepan and bring it to a boil over high heat. Add half of the salt, stir in the bulgur, turn off the heat, cover, and let it stand for 10 minutes until the liquid is absorbed.

2. 2

   2. While the bulgur rests, make the pesto: in a blender or food processor combine the arugula, Parmesan, almonds, 1 garlic clove, the lemon zest, 15 ml (1 tbsp) lemon juice, 45 ml (3 tbsp) olive oil, and 2 to 3 tablespoons of water if needed to loosen the texture. Blend until thick and saucy, then adjust with a little salt and black pepper.

3. 3

   3. Pat the beef dry with paper towels and toss it in a bowl with the remaining garlic clove, grated or finely chopped, the black pepper, sweet paprika, 15 ml (1 tbsp) olive oil, the rest of the salt, and 15 ml (1 tbsp) lemon juice.

4. 4

   4. Heat a large skillet over medium-high heat for 1 to 2 minutes. If you want a temperature reference, the skillet surface should be very hot, roughly similar to strong stovetop cooking around 400°F to 425°F (200°C to 220°C). Add the beef and sauté for 3 to 4 minutes, stirring, until browned and just cooked through. Transfer to a plate.

5. 5

   5. In the same skillet, add 15 ml (1 tbsp) olive oil and the cherry tomatoes. Cook over medium-high heat for 2 to 3 minutes, until slightly softened but still holding their shape. Add the honey and stir for 30 seconds to lightly glaze them.

6. 6

   6. Fluff the bulgur with a fork and toss it with the arugula pesto until evenly coated. Stir in half of the chopped basil.

7. 7

   7. Divide the pesto bulgur among plates or bowls. Top with the citrusy beef and the sautéed cherry tomatoes. Finish with the remaining basil and, if desired, a little extra lemon zest before serving.

8. 8

   8. Serve immediately while hot. If needed, you can keep it warm briefly, covered, near a gentle heat source of about 140°F to 160°F (60°C to 70°C) for a few minutes without continuing to cook it.