Steak, Farro, and Arugula Salad with Meyer Lemon

Staff Writer
Steak, Farro, and Arugula Salad with Meyer Lemon
Steak, Farro, and Arugula Salad with Meyer Lemon
Will Budiaman

Steak, Farro, and Arugula Salad with Meyer Lemon

Here's a quick, easy, complete meal that comes together in about half an hour. It packs protein, some greens, and whole grains all into one complete package that can serve as a weeknight dinner for two. Feel free to substitute another protein such as chicken or fish, or another whole grain, such as bulgur, whole-wheat couscous, or wheat berries.

Click here for 7 Easy Spring Salad Ideas.

Ready in
30 m
2
Servings
1110
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Pound sirloin steak
  • 4 Tablespoons olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 1/4 Cup cooked farro
  • 6 Cups wild arugula (rocket)
  • Juice of 1 Meyer lemon
  • 3 Tablespoons grated Grana Padano

Directions

Remove the steak from the refrigerator and let rest at room temperature for about 15 minutes. Coat the steak with 1 tablespoon of the olive oil and season with salt and pepper.

 

Place the steak under the broiler, about 7 minutes for medium rare. Remove from the heat and let rest for about 15 minutes before slicing.

 

Just before serving, combine the remaining ingredients in a bowl with the remaining olive oil along with any accumulated juices and toss to combine. Season with salt and pepper, to taste.

 

Slice the steak on a bias. Divide the salad onto 2 plates and arrange the steak slices along the sides. Serve immediately.
 

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
75g
100%
Sugar
2g
N/A
Saturated Fat
24g
100%
Cholesterol
236mg
79%
Protein
73g
100%
Carbs
39g
13%
Vitamin A
116µg
13%
Vitamin B12
3µg
57%
Vitamin B6
2mg
85%
Vitamin C
24mg
41%
Vitamin D
0.1µg
N/A
Vitamin E
6mg
28%
Vitamin K
89µg
100%
Calcium
446mg
45%
Fiber
7g
28%
Folate (food)
110µg
N/A
Folate equivalent (total)
110µg
28%
Iron
8mg
43%
Magnesium
159mg
40%
Monounsaturated
39g
N/A
Niacin (B3)
22mg
100%
Phosphorus
881mg
100%
Polyunsaturated
5g
N/A
Potassium
1352mg
39%
Riboflavin (B2)
0.4mg
23.9%
Sodium
1264mg
53%
Thiamin (B1)
0.3mg
21.5%
Zinc
13mg
84%