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.