The epic pairing of a beautifully cooked steak and herbal, acidic and bright chimichurri powers this wholesome farro bowl. Fire roasted red bell peppers bring sweetness and peppery greens sets everything in balance. Choose your favorite steak and make your bowl fresh off the grill or reheat leftovers the next day. Cheese is optional. If you don't have the ingredients to make Chimichurri, you can substitute a pesto, green goddess dressing or just lemon and parsley or cilantro.
Ingredients (Serves 2)
Steak - 4 oz (your favorite) - Hanger, Filet Mignon, Strip, Flank, Tri Tip. are recommended.
Roasted Red Bell Peppers - (or from a jar) 1 Tbsp chopped
Farro - 1/2 cup
Microgreens/Arugula - 2 oz
Chimichurri: https://www.lemonpantry.com/post/chimichurri
(Parsley, Cilantro, Onion, Olive Oil, Oregano, Salt, Lemon, Tomato)
Optional: Cheese (Feta, Goat, Blue)
Steak Rub/Seasoning - Paprika, Salt, Pepper, Garlic Powder, Onion Powder
Steps
Cook the farro separately, in salted water. Strain and set aside when fork tender.
Prepare the chimichurri: https://www.lemonpantry.com/post/chimichurri
Chop or slice steak, add to bowl with peppers, greens, farro, cheese. Then add chimichurri and serve.
Comments