It’s Monday. You are feeling bad about the pizza you ordered for dinner on Friday that you polished off sometime after midnight on Saturday. Then came Sunday funday…. and now you need some redemption. You need some salad.
But you still want it to be delicious. You don’t have to torture yourself to feel like you are once again eating healthy. You just need a little grilled steak, some farro to make it filling, and some arugula so you can claim its a salad.
Pair it with a bright lemony dressing and yum!
Serves a hungry 2, requires a little make ahead, thirty minutes from there.
|Mise en Place|
|1 cup||farro||2 big handfuls||arugula|
|1 cup||apple juice||12||cherry tomatos, sliced in half|
|1/4 cup||olive oil||2||carrots, peeled and sliced|
|kosher salt||6||radishes, sliced thin|
|table salt||1/2||lemon, juiced|
|STALPLES||1/2 cup||parm shavings|
|1/2 cup||roasted salted pistachios, shelled||HERBS|
|MEATS||1 bay leaf|
|1||skirt steak, trimmed|
|1||grill, rippin hot|
|1||cooling rack in sheet pan|
|1||a couple hours (or previous night) before hand cook farro according to package directions but sub 1 cup of water for apple juice and add 1 bay leaf. drain and let cool|
|2||45 minutes before go time, fire up grill|
|3||season steak and let it sit while grill heads|
|4||20 minutes before go time, start cooking steak. I like to flip and rotate every minute for 8 minutes, closing the grill lid between flips for the first 4 flips. ymmv.|
|5||evac steak and let rest on cooling rack, let rest 5 minutes|
|6||whisk together lemon juice, olive oil, big pinch of table salt, several grinds of black pepper.|
|7||slice steak against the grain and then into bite size chunks.|
|8||toss salad together with steak and dressing|
|9||serve and eat!|
You could skip the steak and make this vegetarian, but why?
Different veggies and what not are a good thing, mix it up, go for it!