Grains & Greens Bowl: Steak & Chimichurri Recipe

Cook grains

Rinse 1 cup pearled farro under cold water. In a medium saucepan, heat 1 tsp olive oil over medium heat, add the rinsed farro and toast 1 minute. Add 2 1/2 cups low-sodium broth and 1/2 tsp salt, bring to a boil, then reduce heat to a simmer, cover and cook until tender (about 20–25 minutes for pearled farro; 30–40 minutes for brown rice). Drain any excess liquid, fluff with a fork and set aside to cool slightly.

Make chimichurri

Combine 1 cup packed parsley, 1/4 cup cilantro, 2 tbsp oregano leaves, and 3 minced garlic cloves in a food processor or chop very finely by hand. Add 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 cup olive oil, 1/4 tsp red pepper flakes, 3/4 tsp kosher salt and 1/4 tsp black pepper. Pulse or stir until a slightly coarse, spoonable sauce forms (do not purée into a paste). Taste and adjust salt, acidity or heat as needed. Let rest at room temperature for 10–15 minutes to marry flavors.

Season steak

Pat 1 lb flank steak dry with paper towels. Rub both sides with 1 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder. Let sit at room temperature 15–20 minutes while grains and chimichurri are prepared (or refrigerate longer if needed).

Cook steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot, or preheat an outdoor grill to high. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness. If using a skillet, press steak to ensure good contact; flip once. Adjust time for desired doneness. Remove steak to a cutting board and rest 8–10 minutes to allow juices to redistribute.

Slice steak

Against the grain, slice the rested steak thinly into bite-sized strips. Toss slices with 2–3 tablespoons of chimichurri to coat lightly (reserve remaining chimichurri for drizzling).

Prepare greens and vegetables

While steak rests, combine 4 cups baby spinach and 1 cup chopped baby kale (if using) in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber and 1/4 cup very thinly sliced red onion. Gently toss to combine. If using avocado, slice and hold until assembly to avoid browning.

Warm or cool grains

If grains have cooled, warm them slightly (microwave 30–45 seconds or reheat in a pan) so bowl components are pleasant. You can serve grains warm or at room temperature.

Assemble bowls

Divide the cooked grains between 2–3 bowls (depending on serving size; see servings). Top each bed of grains with a pile of greens and vegetables. Arrange chimichurri-coated steak slices over the greens.

Finish

Drizzle additional chimichurri over the steak and bowls to taste. Sprinkle 1/4 cup crumbled feta (split between bowls) and 2 tbsp toasted pumpkin seeds. Add avocado slices if using and serve with lemon wedges on the side for extra brightness.