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6 servings
Hearty and wholesome, this grilled steak salad combines tender grilled flank steak with high-protein Bluebird Emmer Farro, black beans, roasted seasonal vegetables, crisp greens, and a bold chipotle garlic dressing. A protein-packed, Southwest inspired meal, perfect for lunch or dinner.
Ingredients
For the Steak
- 2 lbs. Flank Steak
- salt & pepper
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
For the Salad
- 1 1/2 cups dry, Bluebird Emmer Farro yields approx. 3 cups cooked.
- 1 head romaine lettuce chopped
- 2 small yellow zucchini halved and quartered
- 1 small bunch asparagus ends trimmed, stems quartered
- 1 cup sweet corn approx. 1 corn stalk
- 1 tbsp olive oil
- salt & pepper to taste
- 1 cup cherry tomatoes halved
- 1 cup black beans
- 1 red bell pepper chopped
- ½ red onion thinly sliced
- 1 cucumber chopped
- 2 tbsp pumpkin seeds
- 2 chives chopped
- 1 Hass avocado sliced for topping
For the Spicy Chipotle Garlic Dressing
- ¼ cup lemon juice or vinegar
- 1 cup olive oil or avocado oil
- 2 tbsp mayonnaise
- 1 chipotle pepper in adobo finely minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 clove garlic minced
- Salt & pepper to taste
Methods
Marinate the Steak
- Season steak with salt and pepper. Place on a sheet pan and drizzle with half the soy sauce and Worcestershire. Flip and drizzle the rest on the other side. Let marinate while it comes to room temperature.
Cook the Grains
- On Stovetop: Add 1 1/2 dry grains to 4 cups of water. Cook on simmer for 50 minutes. Cool and set aside.
- If using a rice cooker, cook grains on brown rice setting with approximately 3 cups of water. Cool and set aside.
Roast & Prep the Vegetables
- Preheat oven to 400°F. Toss zucchini, asparagus, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until caramelized and tender. Set aside.
Grill the Steak
- Preheat grill. Cook steak for about 4 minutes per side, or until internal temperature reaches 135°F for medium-rare. Let rest before slicing.
Make the Dressing
- Whisk together lemon juice, oil, mayonnaise, chipotle pepper, oregano, cumin, and garlic. Season with salt and pepper to taste. Chill until ready to serve.
Assemble the Salad
- Prep the remaining ingredients: cucumber, bell pepper, onion, avocado.
- Just before serving, in a large bowl or platter, combine lettuce, cooked and cooled grains, roasted veggies, black beans, tomatoes, bell pepper, onion, corn, cucumber, pumpkin seeds, and chives.
- Toss salad with dressing (to taste) reserving some of the dressing for the steak. Top salad with sliced grilled steak and avocado. Drizzle with with remaining dressing and serve immediately.
- Alternatively, you can set all ingredients aside and let everyone build their own salad as they prefer.
