Name: Mediterranean beef and farro bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz beef top sirloin steak, patted dry; 1/4 cup pearled farro; 1 1/2 cups water; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the farro and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 to 20 minutes until the farro is tender and the water is absorbed. Remove from the heat and let it rest for 5 minutes.
While the farro cooks, dice the cucumber and red onion, and halve the cherry tomatoes. Place them in a medium mixing bowl.
Season the sirloin steak on both sides with half the salt, half the pepper, and a pinch of the dried oregano.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Remove to a cutting board and let it rest for 5 minutes before slicing into thin strips. Done when opaque in the center, 145°F.
Add the cooked farro to the bowl with the vegetables. Whisk together the remaining olive oil, lemon juice, remaining salt, remaining pepper, and the rest of the dried oregano. Pour the dressing over the farro and vegetables and toss to coat.

Nutrition

Ingredients

Instructions

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