Walnut Chimichurri Steak Bowl
Description
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.
Ingredients
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1 cup broccolini
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1 medium zucchini, sliced
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Sea salt, to taste
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Pepper, to taste
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½ cup plus 2 Tbsp extra virgin olive oil, divided
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1 cup cooked farro
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8–10 oz flank or sirloin steak
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¾ cup California walnuts
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1 cup fresh parsley, finely chopped
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2 Tbsp fresh oregano (or 2 tsp dried)
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1 small garlic clove, grated
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1 tsp lemon zest
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2 Tbsp red wine vinegar
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½ tsp chili flakes
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1 cup arugula, roughly chopped
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1 cup cherry tomatoes, halved
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1 avocado, sliced
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¼ cup feta cheese, crumbled
PREPARATION
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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.
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Cook farro according to package instructions. Drain and set aside.
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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.
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Toast California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Roughly chop.
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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.
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Assemble bowls with cooked farro, chopped arugula, roasted zucchini, roasted broccolini, cherry tomatoes, sliced avocado, and crumbled feta.
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Top with sliced steak and spoon walnut chimichurri generously over the bowl. Finish with extra herbs and a squeeze of lemon if desired.
NUTRITION
- Calories: 620 cal
- Total Fat: 38 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 70 mg
- Sodium: 420 mg
- Carbohydrates: 40 g
- Dietary Fiber: 8 g
- Total Sugars: 4 g
- Protein: 33 g
- Vitamin D: 0.3 mcg
- Calcium: 140 mg
- Iron: 4.5 mg
- Potassium: 820 mg