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1
Pierce the steak with a fork about 12 times and place in a resealable plastic bag with 2 tablespoons of the vinegar, 1 teaspoon of the olive oil, Worcestershire, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.
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2
Seal the bag, shake to coat the meat and marinate for at least 4 hours or up until the day before cooking.
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3
Cook the bulgur according to package directions, draining off any excess water, and cool to room temperature.
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4
Toss with the cucumber, parsley, olives and 1/2 of the baby arugula.
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5
Drizzle with the remaining 1 tablespoon vinegar and 1 tablespoon oil.
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6
Season with salt and pepper and set aside.
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7
Remove the steak from the marinade and pat dry.
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8
Season with 1/4 teaspoon salt.
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9
Prepare a grill for direct and indirect heat or heat a grill pan over medium-high and medium-low heat.
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10
Mist both sides of the onion slices with nonstick cooking spray and sprinkle with salt and pepper.
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11
Place the onions on the indirect-heat part of the grill and the meat on the direct-heat part of the grill.
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12
Grill the onions, turning occasionally, until tender, about 15 minutes.
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13
Grill the meat, turning once, until the internal temperature registers 125 degrees F, 8 to 10 minutes per side.
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14
Let the steak rest, tented with foil, 15 minutes and then thinly slice against the grain.
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15
Divide the remaining arugula among 6 dinner plates and top with the bulgur salad, 1 grilled onion round, and the sliced steak.
