30-Min Steak Grain Bowl with Chimichurri

How to Make 30-Min Steak Grain Bowl with Chimichurri

1. 1

   Step 1: Cook and finish the farro

   Bring the broth (or water) to a boil in a small saucepan. Stir in the pearled farro and 1/2 tsp kosher salt, reduce to a simmer and cook until tender, about 10–12 minutes for quick farro; drain any excess liquid. Return farro to the pot off the heat and stir in lemon zest and juice; adjust seasoning with a pinch of salt and set aside to keep warm.

   For this step

   • 1 cupPearled (quick‑cooking) farro
   • 2 cupsLow‑sodium chicken broth or water
   • 1 lemonLemon (zest + juice of 1 lemon)
   • 1 1/2 tspKosher salt (and freshly ground black pepper)
   
2. 2

   Step 2: Make the chimichurri

   In a mini food processor or by hand, combine the packed parsley, oregano, garlic, crushed red pepper, red wine vinegar and 1/3 cup olive oil; pulse or whisk until bright and slightly chunky. Taste and season with salt and more vinegar or oil to balance; the sauce should be lively and herbaceous. Reserve a few tablespoons to dress the farro if desired and keep the rest for serving.

   For this step

   • 1 batchFresh herb & garlic mix (1 cup packed flat‑leaf parsley + 2 tbsp fresh oregano + 3 garlic cloves + 1/2 tsp crushed red pepper flakes)
   • 2 tbspRed wine vinegar
   • 1/3 cupExtra‑virgin olive oil
   
3. 3

   Step 3: Sear the steak

   Pat steak dry and season both sides with kosher salt and freshly ground black pepper. Heat a large heavy skillet (preferably cast‑iron) over high heat with a tablespoon of oil, then sear the steak 3–4 minutes per side for medium‑rare (adjust time for thickness). Transfer to a cutting board and let rest 6 minutes, then slice thinly against the grain.

   For this step

   • 1 1/2 lbSkirt or flank steak, trimmed
   
4. 4

   Step 4: Char the corn and blister the tomatoes with arugula

   While the steak rests, return the skillet to high heat and add a splash of oil. Add corn kernels and cook, stirring occasionally, until nicely charred, about 3–4 minutes; push to one side and add cherry tomatoes to blister for 2–3 minutes until skins loosen. Toss the charred corn and blistered tomatoes with the arugula just to wilt slightly and season with a pinch of salt.

   For this step

   • 2 earsCorn (2 ears, kernels cut off)
   • 1 batchCherry tomatoes (1 pint) and arugula (4 cups)
   
5. 5

   Step 5: Assemble and serve (or pack for lunch)

   Divide lemony farro among 4 bowls (about 1 cup / 250 g per serving), top with the arugula‑tomato‑corn mix and sliced steak, then spoon chimichurri over the steak. For meal‑prep, pack farro, steak slices and chimichurri in separate containers (veggies on top of farro or separately) and refrigerate up to 3 days; reheat steak briefly or enjoy chilled and add chimichurri just before eating.
   

1. Bring the broth (or water) to a boil in a small saucepan. Stir in the pearled farro and 1/2 tsp kosher salt, reduce to a simmer and cook until tender, about 10–12 minutes for quick farro; drain any excess liquid. Return farro to the pot off the heat and stir in lemon zest and juice; adjust seasoning with a pinch of salt and set aside to keep warm.
2. In a mini food processor or by hand, combine the packed parsley, oregano, garlic, crushed red pepper, red wine vinegar and 1/3 cup olive oil; pulse or whisk until bright and slightly chunky. Taste and season with salt and more vinegar or oil to balance; the sauce should be lively and herbaceous. Reserve a few tablespoons to dress the farro if desired and keep the rest for serving.
3. Pat steak dry and season both sides with kosher salt and freshly ground black pepper. Heat a large heavy skillet (preferably cast‑iron) over high heat with a tablespoon of oil, then sear the steak 3–4 minutes per side for medium‑rare (adjust time for thickness). Transfer to a cutting board and let rest 6 minutes, then slice thinly against the grain.
4. While the steak rests, return the skillet to high heat and add a splash of oil. Add corn kernels and cook, stirring occasionally, until nicely charred, about 3–4 minutes; push to one side and add cherry tomatoes to blister for 2–3 minutes until skins loosen. Toss the charred corn and blistered tomatoes with the arugula just to wilt slightly and season with a pinch of salt.
5. Divide lemony farro among 4 bowls (about 1 cup / 250 g per serving), top with the arugula‑tomato‑corn mix and sliced steak, then spoon chimichurri over the steak. For meal‑prep, pack farro, steak slices and chimichurri in separate containers (veggies on top of farro or separately) and refrigerate up to 3 days; reheat steak briefly or enjoy chilled and add chimichurri just before eating.