Name: Chimichurri Steak & Farro Power Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz flank or skirt steak; 1/2 cup dry farro; 1 cup water or low-sodium vegetable broth; 1 red bell pepper, cut into strips; 1 bunch asparagus, trimmed and cut into thirds; 1 tbsp olive oil, divided; 1/2 tsp kosher salt, divided; 1/4 tsp black pepper, divided; 2 cups arugula; 1 tsp lemon juice; For the Chimichurri:; 1/2 cup flat-leaf parsley, finely chopped; 2 tbsp fresh cilantro, finely chopped; 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried); 2 garlic cloves, minced; 2 tbsp red wine vinegar; 1/4 cup extra-virgin olive oil; 1/4 tsp crushed red pepper flakes; 1/4 tsp kosher salt; 1/4 tsp black pepper

Chimichurri Steak & Farro Power Bowl

SeededLettuce1130

This Chimichurri Steak & Farro Power Bowl channels Argentinian flair with a California twist. Hearty, nutty farro forms the base, soaking up the juices of perfectly grilled steak and a vibrant, herb-packed chimichurri. Roasted peppers and asparagus add sweetness and crunch, while a peppery arugula salad brings freshness. The chimichurri, bursting with parsley, cilantro, and garlic, ties everything together with its tangy, green punch. Every bite offers savory, herbal, and tangy notes in harmony—an energizing, macro-friendly meal perfect for summer evenings.

Ingredients

Instructions

Cook the farro: Rinse farro under cold water. In a medium saucepan, combine farro and water or broth. Bring to a boil, then reduce heat, cover, and simmer 20-25 minutes until tender but chewy. Drain any excess liquid.
Roast the vegetables: Preheat oven to 425°F (220°C). On a sheet pan, toss bell pepper and asparagus with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Roast 12-15 minutes, tossing halfway, until browned and tender.
Make the chimichurri: In a bowl, combine parsley, cilantro, oregano, garlic, red wine vinegar, olive oil, crushed red pepper flakes, 1/4 tsp salt, and 1/4 tsp black pepper. Stir well and let sit while you prepare the steak.
Prepare steak: Pat steak dry and season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat a grill pan or outdoor grill over high heat. Brush with remaining olive oil. Grill steak 3-4 minutes per side for medium-rare (or to desired doneness). Let rest 5 minutes, then thinly slice against the grain.
Toss arugula with lemon juice and a pinch of salt.
Assemble bowls: Divide farro between two bowls. Top each with roasted vegetables and sliced steak. Spoon chimichurri generously over steak. Serve with dressed arugula on the side.
Optional: Add roasted sweet potato wedges for extra carbs, or double the steak for higher protein.