Skirt Steak, Farro, and Arugula Salad

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
black pepper DAIRY
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 large bowl
1 cooling rack in sheet pan
1 tongs

Step Action
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!

Categories: Salad

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