Steak Grain Bowls
- Women`s Corner
- October 23, 2022
Grain bowls are perfect for make-ahead meals. These bowls come full of greens and veggies and hit everything that should be on your plate, but in a really exciting way. The best part about grain bowls is that they're easily customizable as well. Use spinach instead of arugula, add sweet potatoes, or use rice as a base instead of farro. These are great for dinner and make an easy packable lunch.
A double-purpose chimichurri acts as a marinade for the steak and a finishing sauce for the bowls; the not-too-spicy jalapeño sauce provides a tangy, creamy counterpoint—plus, its versatility means it can go on anything and everything. If you have extra, use it on some black bean tostadas. Grilling aficionados are more than welcome to grill the steak over medium-high heat.
Ingredients:
CHIMICHURRI MARINADE
- 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
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CREAMY JALAPEÑO SAUCE
- 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
BOWLS
- 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
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Method: In 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. Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.
CREAMY JALAPEÑO SAUCE
In food processor or blender, combine jalapeño, avocado, sour cream, cilantro, garlic, and lime juice; season with salt and black pepper. Blend, adding water 1 tbsp. at a time if necessary, until smooth.
BOWLS
In 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. Meanwhile, 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.
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In 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. Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.
This recipe is taken from https://www.delish.com/cooking/
