Summer Farro Salad with Grilled Steak

Name: Summer Farro Salad with Grilled Steak
Prep time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 c. farro; 2 medium bell peppers; 5 tbsp. olive oil; 1 1/2 lb. boneless beef top loin steaks, thinly sliced; 1 1/2 c. corn; 4 c. kale leaves, chopped with ribs removed; 1/4 c. balsamic vinegar

By The Good Housekeeping Test KitchenPublished: May 19, 2017

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summer farro salad with grilled steak on a blue plate

Danielle Occhiogrosso

Yields:

6 serving(s)

Active Time:

20 mins

Total Time:

35 mins

Topped with a colorful veggie medley, this steak and grains kale salad checks all the healthy boxes.

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Ingredients

1 cup farro
2 medium bell peppers
5 Tbsp. olive oil
1 1/2 lb. boneless beef top loin steaks, thinly sliced
1 1/2 cups corn
4 cups kale leaves, chopped with ribs removed
1/4 cup balsamic vinegar

Directions

1. Step 1Heat grill on medium-high. Cook farro as label directs.
2. Step 2Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.
3. Step 3Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over farro.

Nutritional information (per serving): About 420 cals, 27 g protein, 35 g carbs, 19 g fat (5 g sat), 5 g fiber, 540 mg sodium.

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