Grilled steak is mixed with farro and seasonal roasted veggies and generously topped with a fresh, colorful and nutty walnut chimichurri for the perfect spring lunch or dinner.
1 cup broccolini
1 medium zucchini, sliced
Sea salt, to taste
Pepper, to taste
½ cup plus 2 Tbsp extra virgin olive oil, divided
1 cup cooked farro
8–10 oz flank or sirloin steak
¾ cup California walnuts
1 cup fresh parsley, finely chopped
2 Tbsp fresh oregano (or 2 tsp dried)
1 small garlic clove, grated
1 tsp lemon zest
2 Tbsp red wine vinegar
½ tsp chili flakes
1 cup arugula, roughly chopped
1 cup cherry tomatoes, halved
1 avocado, sliced
¼ cup feta cheese, crumbled
Preheat oven to 400°F (200°C). Toss broccolini and zucchini with 2 Tbsp olive oil, salt, and pepper. Roast for 18–22 minutes until tender and lightly charred.
Cook farro according to package instructions. Drain and set aside.
Season steak generously with salt and pepper. Heat a skillet or grill pan over high heat and cook steak 3–4 minutes per side for medium rare. Rest for 5 minutes before slicing thinly against the grain.
Toast California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Roughly chop.
In a bowl, combine chopped walnuts, parsley, oregano, garlic, lemon zest, red wine vinegar, chili flakes, salt, and the remaining olive oil. Mix to create the walnut chimichurri.
Assemble bowls with cooked farro, chopped arugula, roasted zucchini, roasted broccolini, cherry tomatoes, sliced avocado, and crumbled feta.
Top with sliced steak and spoon walnut chimichurri generously over the bowl. Finish with extra herbs and a squeeze of lemon if desired.
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