Step 1Combine lemon juice, oil and parsley in small bowl. Cover and refrigerate 1/3 cup for tabbouleh. Place beef Top Round Steak and remaining lemon juice mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Step 2Up to 1 hour before serving, hydrate tabbouleh mix with boiling water according to package directions, omitting any oil. (Do not proceed with package directions beyond this point.) Add tomato and 1/3 cup reserved marinade to hydrated tabbouleh; stir to combine. Set aside.
Step 3Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Step 4Carve steak into thin slices; season with salt and pepper, as desired. Serve over tabbouleh.
Nutrition information per serving: 363 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 9 g Monounsaturated Fat;) 61 mg Cholesterol; 387 mg Sodium; 30 g Total Carbohydrate; 7.1 g Dietary Fiber; 32 g Protein; 3.6 mg Iron; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 31 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.