Steak and Farro Rainbow Salad

Ingrédients

• 16 oz Strip Steak, boneless ((Use any cut of lean beef like NY Strip, Top Sirloin))
• 1 cup Organic Italian Pearled Farro Ancient Grain
• 1 each Orange Sweet Bell Pepper (diced)
• 1 each Yellow Sweet Bell Pepper (diced)
• 16 each Grape Tomatoes (halved)
• 1/4 each Small Red Onion (small dice)
• 1 each Haas Avocado (diced)
• 1 oz Baby Arugula
• 1 each Sweet Potato (cooked, diced)
• Garlic Salt (to taste)
• Fresh Cracked Pepper (to taste)
• 1 each Juice of Fresh Lemon
• 1 each Large Garlic Clove (finely minced)
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1/4 Teaspoon Raw Honey
• 4 each Fresh Basil Leaves (cut in ribbons)
• Sea Salt (to taste)
• Fresh Cracked Pepper (to taste)

Préparation

1. 1

   Rub steak with garlic salt and fresh pepper to taste, or use your favorite steak rub. Let your steak sit at room temp for 5 minutes before placing on the grill.

2. 2

   Prepare pearled farro according to package directions and set aside (25 minute cooking time)

3. 3

   While farro is cooking, grill strip steak on preheated gas grill, 7 to 10 minutes. For medium rare (145°F) to medium (160°F) doneness, turn only once.

4. 4

   Whisk all ingredients for lemon basil vinaigrette dressing, set aside

5. 5

   Dice / chop all vegetables and set aside

6. 6

   Remove steak from grill and let it rest for minimum of 5 minutes. (This is the trick for a juicy steak) Then, carve into thin slices.

7. 7

   Toss cooked farro with half of the dressing, season with salt and pepper to taste.

8. 8

   Place farro on the bottom of large bowl, spread out to cover the bottom of the bowl evenly.

9. 9

   Arrange all ingredients,including beef, in rows on top of farro, alternating colors.

10. 10

    The bowl will look like a beautiful rainbow on your table. When it’s time for serving, toss all ingredients with remaining dressing.