Steak Grain Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 40 minutes

Ingredients

3/4 c. packed fresh cilantro leaves

3/4 c. packed fresh parsley leaves

1/4 c. extra-virgin olive oil

2 cloves garlic, peeled

3 tbsp. red wine vinegar

1 tbsp. fresh lime juice

1 1/2 tsp. kosher salt

Freshly ground black pepper

Pinch of red pepper flakes

1 lb. flank steak

1 jalapeño, stem and seeds removed

1/2 medium avocado

1/2 c. sour cream

1/4 c. fresh cilantro

1 clove garlic

3 tbsp. fresh lime juice

Kosher salt

Freshly ground black pepper

4 c. water

Kosher salt

1 c. farro, rinsed

1 c. corn kernels, thawed if frozen

1 (15-oz.) can black beans, rinsed and drained

4 c. packed arugula

1 c. halved cherry tomatoes

Chopped avocado and crumbled feta, for serving

Directions

Chimichurri Marinade

In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few cracks of black pepper, and red pepper flakes until combined and herbs are finely chopped. Pour 1/4 c. marinade into a resealable bag; reserve remaining marinade for serving.

Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.

Creamy Jalapeño Sauce

Bowls

In a medium pot over high heat, bring water and a couple large pinches of salt to a boil. Add farro, reduce heat to low, and simmer, covered, until tender, 20 to 30 minutes. Drain.

Meanwhile, in a large skillet over medium-high heat, cook steak until desired degree of doneness, about 8 minutes per side for medium. Transfer steak to a cutting board and let rest 10 minutes. Slice against the grain into strips or bite-size pieces.

In same skillet over medium heat, cook corn, undisturbed, until charred on bottom, about 3 minutes. Stir and continue to cook until warmed through, about 2 minutes more. Add beans and cook, stirring, until combined and warmed through, about 1 minute.

Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.