Steak and Farro Nourish Bowl

Ingredients

Here are the following ingredients:

Marinated Steak

• 1 cup (250 mL) canola oil
• ¼ cup (60 mL) chopped fresh rosemary
• ¼ cup (60 mL) balsamic vinegar
• ¼ cup (60 mL) soy sauce
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) harissa paste
• 2 tbsp (30 mL) honey
• 1 tbsp (15 mL) ground cumin
• 1 tbsp (15 mL) smoked paprika
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 16 Top Sirloin Steaks, about 5 oz (150 g) each and ½-inch (1 cm) thick

Lemon-Tahini Dressing

• 1 cup (250 mL) tahini paste
• ½ cup (125 mL) lemon juice
• ½ cup (125 mL) light olive oil
• ¼ cup (60 mL) white wine vinegar
• 3 tbsp (45 mL) honey
• 2 tbsp (30 mL) minced garlic
• 1 tsp (5 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper
• ¼ tsp (1 mL) cayenne pepper

Farro Salad

• 12 cups (3 L) cooked and cooled farro
• 5 oz (150 g) stemmed and chopped kale, about 6 cups (1.5 L)
• 1 lb (500 g) peeled and chopped roasted sweet potato, cut into 1-inch (2.5 cm) pieces, about 4 cups (1 L)
• 1¼ lb (625 g) peeled and halved roasted beets, about 4 cups (1 L)
• 8 oz (250 g) finely chopped red onion, about 2 cups (500 mL)
• 2 cups (500 mL) torn fresh mint leaves
• 8 oz (250 g) coarsely chopped pistachios, about 1 cup (250 mL)
• 10 oz (300 g) thinly sliced dried apricots, about 1 cup (250 mL)
• 1 cup (250 mL) olive oil
• ¼ cup (60 mL) lemon juice

Service

• 10 oz (300 g) crispy chickpeas, about 2 cups (500 mL)
• 8 oz (250 g) coarsely chopped pistachios, about 1 cup (250 mL)
• 5 oz (150 g) pomegranate arils, about 1 cup (250 mL)
• 1 cup (250 mL) torn fresh mint leaves

Preparation

1. Marinated Steak: Whisk oil with rosemary, balsamic vinegar, soy sauce, garlic, harissa paste, honey, cumin, smoked paprika, salt and pepper. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Lemon-Tahini Dressing: Whisk tahini with lemon juice, olive oil, vinegar, honey and 1 cup (250 mL) warm water until smooth. Stir in garlic, salt, pepper and cayenne. Cover and refrigerate.
3. Farro Salad: Combine cooked farro with kale, sweet potato, beets, onion, mint, pistachios and apricots. Drizzle with olive oil and lemon juice; toss to combine. Cover and refrigerate.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Meanwhile, spoon 1½ cups (375 mL) Farro Salad in a wide, shallow bowl.
3. Fan steak over salad. Garnish with 2 tbsp (30 mL) crispy chickpeas and 1 tbsp (15 mL) EACH pistachios, pomegranate and mint. Drizzle with 3 tbsp (45 mL) Lemon-Tahini Dressing or serve on the side. 

Beef Cuts