Steak Lunch Bowls with Charred Corn & Chimichurri

How to Make Steak Lunch Bowls with Charred Corn & Chimichurri

1. 1

   Step 1: Cook the farro

   Bring the chicken broth (or water) to a boil in a medium saucepan, add the pearled farro, reduce to a simmer, and cook uncovered until tender — about 8–10 minutes for quick‑cooking farro. Drain any excess liquid, fluff with a fork, season lightly with salt and pepper to taste, and keep warm. (If making ahead, cool completely and store in an airtight container in the fridge.)

   For this step

   • 1 cupQuick‑cooking pearled farro
   • 2 cupsLow‑sodium chicken broth (or water)
   • 1 pinchSalt
   
2. 2

   Step 2: Make cilantro‑chimichurri and quick‑pickled onions

   While the farro cooks, thinly slice the red onion and put it in a small bowl; toss with 1 tablespoon of the red wine vinegar, a pinch of salt, and 1–2 tablespoons warm water to quick‑pickle while you finish the rest. In a blender or food processor pulse the cilantro, garlic, remaining red wine vinegar and olive oil to a coarse sauce; season with salt, pepper and a pinch of red‑pepper flakes if you like. Taste and set half of the chimichurri aside for packing — it also makes a great dressing for the farro and charred veg.

   For this step

   • 1 bunchPacked cilantro (leaves & tender stems)
   • 3 clovesGarlic cloves
   • 2 tbspRed wine vinegar
   • 1/3 cupExtra‑virgin olive oil
   • 1/2 smallSmall red onion
   
3. 3

   Step 3: Grill or pan‑sear the flank steak

   Pat the flank steak dry, season both sides generously with salt and pepper, and let it come toward room temperature (5 minutes). Grill over high heat 3–4 minutes per side for medium‑rare (or cook in a very hot cast‑iron skillet with a little oil for the same timing). Transfer to a cutting board, let rest 5–8 minutes, then thinly slice across the grain into bite‑sized strips. For packing: slice thin while warm so meat stays tender and rewarms quickly; to serve cold, chill fully before packing.

   For this step

   • 1 1/4 lbFlank steak, trimmed (for thin slicing)
   
4. 4

   Step 4: Char the corn and blister the tomatoes

   While the steak rests, char the corn and tomatoes: grill the whole ears until blackened in spots (or char kernels cut off on a hot skillet) and blister cherry tomatoes in a hot pan until skins pop, about 3–4 minutes. If using a skillet, add a quick drizzle of oil; transfer charred corn kernels and blistered tomatoes to a bowl and season with a pinch of salt. Toss a few spoonfuls of chimichurri into the corn and tomatoes if you like extra herb flavor.

   For this step

   • 2 earsFresh corn (about 2 ears)
   • 1 pintCherry tomatoes
   
5. 5

   Step 5: Assemble, pack and store

   Divide warmed farro among 4 bowls or 4 meal containers, top with sliced steak, the charred corn and blistered tomatoes, and spoon on quick‑pickled onions and chimichurri. For packable lunches keep chimichurri in a separate small container to avoid soggy grains; store refrigerated up to 3–4 days for grains, chimichurri and pickled onions, and 1–2 days for sliced steak for best quality. Reheating tip: to warm, place bowl components in a microwave‑safe container, cover, and heat 60–90 seconds until steak is just warm — avoid overcooking; alternatively enjoy cold or at room temperature for a refreshing lunch.
   

1. Bring the chicken broth (or water) to a boil in a medium saucepan, add the pearled farro, reduce to a simmer, and cook uncovered until tender — about 8–10 minutes for quick‑cooking farro. Drain any excess liquid, fluff with a fork, season lightly with salt and pepper to taste, and keep warm. (If making ahead, cool completely and store in an airtight container in the fridge.)
2. While the farro cooks, thinly slice the red onion and put it in a small bowl; toss with 1 tablespoon of the red wine vinegar, a pinch of salt, and 1–2 tablespoons warm water to quick‑pickle while you finish the rest. In a blender or food processor pulse the cilantro, garlic, remaining red wine vinegar and olive oil to a coarse sauce; season with salt, pepper and a pinch of red‑pepper flakes if you like. Taste and set half of the chimichurri aside for packing — it also makes a great dressing for the farro and charred veg.
3. Pat the flank steak dry, season both sides generously with salt and pepper, and let it come toward room temperature (5 minutes). Grill over high heat 3–4 minutes per side for medium‑rare (or cook in a very hot cast‑iron skillet with a little oil for the same timing). Transfer to a cutting board, let rest 5–8 minutes, then thinly slice across the grain into bite‑sized strips. For packing: slice thin while warm so meat stays tender and rewarms quickly; to serve cold, chill fully before packing.
4. While the steak rests, char the corn and tomatoes: grill the whole ears until blackened in spots (or char kernels cut off on a hot skillet) and blister cherry tomatoes in a hot pan until skins pop, about 3–4 minutes. If using a skillet, add a quick drizzle of oil; transfer charred corn kernels and blistered tomatoes to a bowl and season with a pinch of salt. Toss a few spoonfuls of chimichurri into the corn and tomatoes if you like extra herb flavor.
5. Divide warmed farro among 4 bowls or 4 meal containers, top with sliced steak, the charred corn and blistered tomatoes, and spoon on quick‑pickled onions and chimichurri. For packable lunches keep chimichurri in a separate small container to avoid soggy grains; store refrigerated up to 3–4 days for grains, chimichurri and pickled onions, and 1–2 days for sliced steak for best quality. Reheating tip: to warm, place bowl components in a microwave‑safe container, cover, and heat 60–90 seconds until steak is just warm — avoid overcooking; alternatively enjoy cold or at room temperature for a refreshing lunch.