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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.


  • 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


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.