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5 from 1 vote

Steak Farro Bowl Recipe

Author: D. Durand Worthey

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/2 cup carrots
  • 1/2 cup sliced celery
  • 1/2 cup zucchini cut into 1/2 inch cubes
  • 1 cup kale chopped
  • 2 cloves garlic minced
  • 2 cups cooked farro
  • 1/2 tablespoon turmeric
  • 1 teaspoon ground fenugreek
  • 3/4 teaspoon sweet paprika
  • 3/4 teaspoon sea salt or Kosher salt
  • 1/2 teaspoon freshly cracked black peppercorns
  • 3 ounces steak per bowl
  • Raw Toppings:
  • Red onion sliced
  • Sprigs of fresh thyme
  • Green onion sliced
  • Baby Bok Choy

Instructions

  • Cook the farro by following the package instructions. I added low-sodium beef broth instead of water. 
  • Place a large skillet over med-high heat and add the extra virgin olive oil.
  • When the oil is hot, saute the carrots, kale, zucchini, garlic, and celery, season with sea salt or Kosher salt and freshly cracked black peppercorns. 
  • Stir in the cooked farro and season with freshly cracked black peppercorns, sea salt, turmeric, sweet paprika, and fenugreek and mix well. 
  • Spoon into serving bowls and add 3-ounces of chopped steak into each bowl and finish with the raw topping of sliced red and green onions, baby bok choy, and sprigs of fresh thyme. 
  • Serve.