Summer Farro Salad with Grilled Steak
Servings
61.5 cups
Ingredients
Instructions
  1. Heat grill on medium-high. Cook farro as label directs.
  2. Toss bell peppers with 1 tablespoon 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. Toss farro with peppers, corn, kale leaves, balsamic vinegar, 2 tablespoons olive oil and pepper. Thinly slice steak; serve over farro.
Recipe Notes

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

You can use canned corn instead of fresh or barley instead of farro.
Nutrition Facts
Summer Farro Salad with Grilled Steak
Amount Per Serving
Calories 390 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 47mg 16%
Sodium 236mg 10%
Potassium 540mg 15%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 8g
Protein 21g 42%
Vitamin A 14%
Vitamin C 73%
Vitamin D0%
Calcium 5%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
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