Valentine's Dinner- Hanger Steak with Warm Bulgar Salad

This year Brad and I decided to go along the more "creative" route since we don't have a whole lot of room to deviate from our budget. So this year, Brad and I decided to stay in and I would cook a "fancy" dinner for us. On the menu? Hanger Steak with Warm Bulgar Salad (except Hanger Steak is hard to find so I went for the more expensive alternative, Flank Steak), Homemade Rosemary Bread, Green Bean Bundles, Chocolate Covered Strawberries, and Red Velvet Cupcakes with Cream Cheese Frosting. Let me tell you, the steak turned out delicious! The bulgar, not my favorite but Brad thought it was okay. The green beans were excellent, the strawberries fabulous, and the cupcakes were pretty tasty. Rather than putting all the recipes in one post, I am going to break them up a bit. So first off

Hanger Steak with Warm Bulgar Salad

From Food & Wine
(Hanger Steak is a less expensive alternative to Flank Steak. However, as I found out, it is also much harder to find)

Ingredients

1. 2 garlic cloves, minced
2. 1 tablespoon ground cumin
3. Kosher salt and freshly ground pepper
4. 1/2 cup extra-virgin olive oil
5. One 2-pound hanger steak
6. 1 1/2 cups bulgur (9 ounces), rinsed
7. 1/4 teaspoon cinnamon
8. 1 1/2 cups boiling water
9. 1 tablespoon unsalted butter
10. 1/2 large white onion, chopped
11. 2 carrots, cut into 1/2-inch pieces
12. 1 turnip (8 ounces), peeled and cut into 1/2-inch pieces
13. 1/2 cup chicken stock
14. 1 1/2 tablespoons fresh lemon juice
15. 1/2 cup chopped flat-leaf parsley
16. 2 tablespoons chopped mint

Directions

1. Preheat the oven to 350°. In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak. Cover and let stand at room temperature for 1 hour.
2. Meanwhile, in a medium baking dish, mix the bulgur and cinnamon. Stir in 2 tablespoons of the oil and the boiling water and season with salt and pepper. Cover tightly with foil and bake for 20 minutes, until the water is completely absorbed. Fluff the bulgur with a fork, then cover and keep warm.
3. In a large saucepan, melt the butter in 1 tablespoon of the oil. Add the onion and cook over moderate heat until barely softened, about 2 minutes. Add the carrots and turnip, season with salt and pepper and cook for 2 minutes, until just softened. Add the stock and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 minutes. Stir the vegetables and liquid into the bulgur with the lemon juice, parsley, mint and 2 tablespoons of the oil.
4. In an ovenproof skillet, heat the remaining 1 tablespoon of oil and swirl to coat the pan. Add the steak and cook over high heat, turning once, until browned, 8 minutes. Transfer the skillet to the oven and roast for 25 minutes, turning once, until an instant-read thermometer inserted into the thickest part registers 135°. Transfer the steak to a cutting board and let rest for 10 minutes. Thinly slice the steak and serve with the bulgur.