Steak Grain Bowls

Steak Grain Bowls


Steak Grain Bowls = lunch (or dinner) GOALS.
  • ¾ c. packed fresh cilantro leaves
  • ¾ c. packed fresh parsley leaves
  • ¼ c. extra-virgin olive oil
  • 2 cloves garlic, peeled
  • 3 tbsp. red wine vinegar
  • 1 tbsp. fresh lime juice
  • 1½ tsp. kosher salt
  • Freshly ground black pepper
  • Pinch of red pepper flakes
  • 1 lb. flank steak
  • 1 jalapeño, stem and seeds removed
  • ½ medium avocado
  • ½ c. sour cream
  • ¼ c. fresh cilantro
  • 1 clove garlic
  • 3 tbsp. fresh lime juice
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. water
  • Kosher salt
  • 1 c. farro, rinsed
  • 1 c. corn kernels, thawed if frozen
  • 1 (15-oz.) can black beans, rinsed and drained
  • 4 c. packed arugula
  • 1 c. halved cherry tomatoes
  • Chopped avocado and crumbled feta, for serving
  2. In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few cracks of black pepper, and red pepper flakes until combined and herbs are finely chopped. Pour ¼ c. marinade into a resealable bag; reserve remaining marinade for serving.
  3. Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.
  5. In food processor or blender, combine jalapeño, avocado, sour cream, cilantro, garlic, and lime juice; season with salt and black pepper. Blend, adding water 1 tbsp. at a time if necessary, until smooth.
  6. BOWLS
  7. In a medium pot over high heat, bring water and a couple large pinches of salt to a boil. Add farro, reduce heat to low, and simmer, covered, until tender, 20 to 30 minutes. Drain.
  8. Meanwhile, in a large skillet over medium-high heat, cook steak until desired degree of doneness, about 8 minutes per side for medium. Transfer steak to a cutting board and let rest 10 minutes. Slice against the grain into strips or bite-size pieces.
  9. In same skillet over medium heat, cook corn, undisturbed, until charred on bottom, about 3 minutes. Stir and continue to cook until warmed through, about 2 minutes more. Add beans and cook, stirring, until combined and warmed through, about 1 minute.
  10. Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.

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