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
Preparation
Step 1In 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. Step 2Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.
Step 1In 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.Step 2Meanwhile, 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.Step 3In 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.Step 4Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.
If you need more grain bowl ideas, try these buddha bowls or spicy salmon bowls next!
