Summer Farro Salad with Grilled Steak
Ingredients
- 1 cup quick-cooking farro
- 2 bell peppers, seeded and quartered
- 3 Tbsp olive oil, divided
- 1½ lb sirloin steak (about 1 in. thick)
- Kosher salt
- Black pepper
- 1½ cups fresh corn kernels (from 2 ears)
- 4 cups chopped kale leaves, thick stems discarded
- ¼ cup balsamic vinegar
Instructions
- Cook farro per package directions. Heat grill to medium-high.
- Toss peppers with 1 Tbsp oil and season steaks with ½ tsp salt. Grill peppers, turning occasionally until charred and just tender and grill the steak to desired doneness, 3 to 4 minutes per side for medium.
- Transfer to a cutting board. Let the steak rest at least 5 minutes before slicing. Chop peppers.
- Toss farro with peppers, corn, kale, vinegar and remaining 2 Tbsp olive oil and ½ tsp each salt and pepper. Top with steak.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
300
|
300
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 27 | 27 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 540 | 540 |
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