Thanks to a colorful veggie medley, this steak salad ticks off all the healthy boxes.
YIELDS: 6 servings
PREP TIME: 0 hours 20 mins
TOTAL TIME: 0 hours 35 mins
1 c. farro
2 medium bell peppers
5 tbsp. olive oil
1 1/2 lb. boneless beef top loin steaks, thinly sliced
1 1/2 c. corn
4 c. kale leaves, chopped with ribs removed
1/4 c. balsamic vinegar
- Heat grill on medium-high. Cook farro as label directs.
- Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.
- Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over farro.
SOURCE: Good Housekeeping,