Steak and Farro Protein Salad
Seared skirt steak sliced thin over warm herbed farro with roasted cherry tomatoes, arugula, and shaved Parmesan, finished with a red wine vinaigrette. Plan ahead: allow the steak to rest 5 minutes before slicing.
Ingredients
- 1 1/2 lbs skirt steak (or flank steak)
- 1 cup semi-pearled farro, rinsed
- 2 1/2 cup low-sodium chicken broth
- 4 cups baby arugula
- 2 cups cherry tomatoes, halved
- 2 oz Parmesan cheese, shaved
- 2 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
Instructions
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1
Cook 1 cup rinsed semi-pearled farro: combine with 2 1/2 cup low-sodium chicken broth in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer 25 minutes until tender. Drain any excess liquid and transfer to a large bowl.
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2
Meanwhile, pat 1 1/2 lbs skirt steak (or flank steak) dry and season all over with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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3
Heat a grill or cast-iron skillet over high heat until very hot. Add a thin film of extra-virgin olive oil then sear the steak 3 to 4 minutes per side until a deep crust forms and the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Transfer to a cutting board and rest 5 minutes.
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4
While the steak rests, whisk together 2 tbsp red wine vinegar, 4 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 2 minced garlic cloves, and a pinch of salt to make the vinaigrette.
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5
Toss the warm farro with half the vinaigrette and 1/4 cup chopped fresh parsley. Arrange 4 cups baby arugula over the farro, then add 2 cups halved cherry tomatoes.
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6
Slice the steak thin against the grain and lay slices over the salad. Top with 2 oz shaved Parmesan cheese, drizzle with remaining vinaigrette, and serve immediately.