Name: Light Chimichurri Steak & Farro Power Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 6 oz flank steak (about 3 oz per serving); 1/3 cup dry farro; 2/3 cup water or low-sodium vegetable broth; 1 small red bell pepper, cut into strips; 6 asparagus spears, trimmed and cut into thirds; 2 tsp olive oil, divided; 1/3 tsp kosher salt, divided; 1/8 tsp black pepper, divided; 1 heaping cup arugula; 1/2 tsp lemon juice; For the Chimichurri:; 1/4 cup flat-leaf parsley, finely chopped; 1 tbsp fresh cilantro, finely chopped; 1 tbsp fresh oregano, finely chopped (or 1/2 tbsp dried); 1 small garlic clove, minced; 1 tbsp red wine vinegar; 1.5 tbsp extra-virgin olive oil; 1/8 tsp crushed red pepper flakes; 1/8 tsp kosher salt; 1/8 tsp black pepper

Light Chimichurri Steak & Farro Power Bowl

SeededLettuce1130

Remixed from Chimichurri Steak & Farro Power Bowl by SeededLettuce1130()

This lighter take on the Chimichurri Steak & Farro Power Bowl keeps all the punchy flavor and hearty satisfaction, but with a mindful 400 calories per serving. Tender slices of juicy grilled steak are served atop a nutty farro base, while roasted peppers and asparagus lend color and crunch. The zesty, herbaceous chimichurri sauce brightens every bite, and a simple arugula salad adds a peppery finish. Balanced, fresh, and vibrant, this bowl delivers an Argentine-inspired meal you can feel good about any night of the week.

Ingredients

Instructions

Cook the farro: Rinse farro under cold water. In a small saucepan, combine farro and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 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 1 tsp olive oil, 1/6 tsp salt, and a pinch of black pepper. Roast for 12-15 minutes, tossing halfway, until browned and tender.
Make the chimichurri: In a small bowl, combine parsley, cilantro, oregano, garlic, red wine vinegar, 1.5 tbsp olive oil, crushed red pepper flakes, 1/8 tsp salt, and 1/8 tsp black pepper. Stir well and set aside.
Prepare the steak: Pat steak dry and season both sides with 1/6 tsp salt and a pinch of black pepper. Heat a grill pan or outdoor grill over high heat. Brush with remaining 1 tsp olive oil. Grill steak 2.5-3 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 just before serving.
Assemble bowls: Divide cooked farro between two bowls. Top each with roasted vegetables and sliced steak. Spoon chimichurri generously over steak. Serve with dressed arugula on the side.