Steak and Farro Rainbow Salad

Ingredients

• 454 gboneless strip steak (or another lean cut, such as New York strip or top sirloin)
• 190 gorganic Italian pearled farro
• 1orange sweet pepper, diced
• 1yellow sweet pepper, diced
• 16grape tomatoes, halved
• ¼ smallred onion, finely diced
• 1Hass avocado, diced
• 28 gbaby rocket
• 1sweet potato, cooked and diced
• to tastegarlic salt
• to tastefreshly cracked black pepper
• Juice of 1fresh lemon
• 1 large clovegarlic, finely minced
• 60 mlextra-virgin olive oil
• 15 mlred wine vinegar
• ¼ teaspoon (about 1.25 ml)raw honey
• 4fresh basil leaves, cut into ribbons
• to tastesea salt
• to tastefreshly cracked black pepper

Instructions

1. 1

   Season the steak

   Rub the steak with garlic salt and freshly cracked pepper to taste, or use your preferred steak rub. Leave it at room temperature for 5 minutes before grilling.

2. 2

   Cook the farro

   Prepare the pearled farro according to the packet directions; allow about 25 minutes of cooking time. Set it aside when done.

3. 3

   Grill the steak

   While the farro cooks, grill the steak on a preheated gas grill for 7–10 minutes, turning it only once. The recipe gives 63°C for medium-rare and 71°C for medium.

4. 4

   Mix the dressing

   Whisk together the lemon-basil vinaigrette ingredients and set the dressing aside.

5. 5

   Prepare the vegetables

   Dice and chop the vegetables, then set them aside.

6. 6

   Rest and slice

   Take the steak off the grill and leave it to rest for at least 5 minutes. Carve it into thin slices.

7. 7

   Season the farro

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

8. 8

   Build the base

   Spread the farro evenly over the bottom of a large bowl.

9. 9

   Arrange the toppings

   Arrange the vegetables and sliced beef in rows on top of the farro, alternating the colours.

10. 10

    Dress and serve

    When ready to serve, toss all the ingredients with the remaining dressing.

What is a steak and farro rainbow salad?

This is a composed grain salad: cooked farro forms the base, with sliced grilled beef and colourful vegetables arranged over it. Farro is an ancient wheat grain associated with Italian cooking, and here its chewy texture makes the salad substantial enough to serve as a main.

The rainbow effect comes from the rows of peppers, tomatoes, avocado and other vegetables. Lemon, basil, garlic, oil and vinegar bring the separate components together when the salad is tossed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 34g protein, 52g carbs, 31g fat.

Farro and sweet potato provide much of the carbohydrate, while the steak contributes most of the protein. Olive oil and avocado account for a substantial share of the fat. To balance the plate, serve a generous helping of the vegetables and add extra greens if you like.

Choosing the ingredients

Farro: Pearled farro cooks more quickly than whole farro because some of its outer layers have been removed. Check the packet, as cooking times vary by type and brand.

Beef: The recipe calls for strip steak but also suggests another lean cut, such as top sirloin. Choose a steak of even thickness so it cooks more consistently on the grill.

Vegetables: Dice the peppers, onion, avocado and cooked sweet potato to make them easy to serve alongside the farro. Halved tomatoes and small pieces help the rows fit neatly in the bowl.

Getting the steak right

Season the steak before grilling and let it sit at room temperature for 5 minutes, as directed. Turn it only once during the stated 7–10 minutes of grilling.

Resting: Leave the steak to rest for at least 5 minutes after grilling, then slice it thinly. This gives the juices time to settle before the meat is added to the salad.

Cooking and seasoning the farro

Cook the farro according to its packet directions; the recipe allows about 25 minutes. It should be tender but still pleasantly chewy, rather than mushy.

Dress it while it is cooked and ready to serve: tossing the grains with half the vinaigrette helps distribute the flavour through the base. Add salt and pepper to taste before assembling.

Making the vinaigrette

Whisk the lemon juice, minced garlic, olive oil, red wine vinegar, honey and basil together until combined. The small amount of honey rounds out the sharpness of the lemon and vinegar.

The recipe uses half the dressing on the farro and saves the rest for the assembled salad. Give it another whisk before adding the final portion if the oil and juice have separated.

Arranging and serving

Spread the farro in an even layer in a large bowl, then arrange the beef and vegetables in rows. Alternating colours makes each ingredient easy to spot and keeps the toppings distinct until serving.

Toss everything with the remaining dressing just before serving. This works well as a main dish; for a larger meal, serve it with bread or a simple green salad.

Recipe notes & tips

• Check your farro packet for its specific cooking time and water instructions.
• Cut the vegetables to similar sizes so they are easier to serve with the grains.
• Whisk the dressing again just before using it if it has separated.
• Use a sharp knife to carve the rested steak into thin slices.
• Keep half the dressing aside until serving so the salad can be tossed to taste.

Variations

• Swap the greens: Use baby spinach in place of rocket for a milder base.
• Change the herbs: Add chopped parsley alongside the basil for a different herbal note.
• Use another cut: Grill lean top sirloin instead of strip steak.
• Add extra crunch: Scatter toasted nuts over the salad just before serving.
• Make it meat-free: Leave out the steak and add cooked beans in its place.

Common mistakes to avoid

• Overcooking the farro: Follow the packet timing and check that the grains stay chewy.
• Skipping the rest: Leave the steak for at least 5 minutes before slicing.
• Slicing too thickly: Cut the rested steak into thin strips so it is easy to eat with the farro.
• Dressing too early: Save half the vinaigrette and toss it through just before serving.
• Crowding the bowl: Use a large bowl so the toppings can be spread into distinct rows.

How to store

Refrigerate leftovers in a covered container for up to 3 days. The vegetables and dressing may soften the farro as they sit; for the best texture, store any undressed components separately when possible. Serve chilled or gently reheat the farro and steak separately, then add the vegetables.

Frequently asked questions