Are you a big fan of meals in a bowl? We’re taking leftover steak, along with fresh veggies from our garden to make this steak farro bowl. Grab the recipe down below!
Steak Farro Bowl
If you’ve been around here for a while, you may have noticed my love for creating meals in bowls. Typically, I create nutritious bowls for lunch or dinner, but I’ve also been known to apply this way of eating in some pretty scrumptious breakfast bowl meals as well.
I am also a big fan of using lots of grains when it comes to savory meals served in bowls, and this time around, I’m using farro. I love farro for its nutty flavor and versatility. Farro belongs to a class of grains known as ancient grains, which means it’s been a cultivated food staple for several hundred years.
Farro also belongs to the wheat family, which means it isn’t gluten-free. If you have an autoimmune issue, like Celiac disease, then it would be wise to avoid farro. For those without dietary restrictions, farro is considered a superfood, and it’s nutritious with elevated traces of fiber, protein, vitamin B, magnesium, and zinc. When you combine all of that with steak and fresh veggies from the garden or farmer’s market, then you are doing something healthy for you and your family! Here’s proof that healthy doesn’t have to be bland and tasteless.
What You Will Need To Make Our Steak Farro Bowl:
Farro. When it comes to cooking farro, for every one cup of farro add two and a half cups of water. But, if you want to add a bit more flavor to your farro trade the water for vegetable or bone broth/stock instead of water. For this recipe, I used low-sodium beef broth.
Broth or Stock. A good cooking tip always bears repeating, because using a flavorful stock or broth when preparing farro is a step in the right direction and then some! I also love using farro to make seafood stir-fry, and adding a fish/seafood stock takes this recipe from good to great!
Steak. Here, I used leftover flank steak cut into smaller pieces. However, you can use whatever kind of protein you are so inclined to use. And if a meatless meal is your bag, then that’s what needs to happen! The versatility of this dish is 100% endless.
Veggies. When it comes to vegetables, add your favorites. For me, I haven’t met a vegetable I didn’t like. For this grain bowl, I added sautéed julienned carrots, celery, chopped kale, and chopped zucchini. To top the finished dish, I also included some raw veggies, baby bok choy, red onion, and green onions. I also tossed in the fresh herbs like lemon thyme, tarragon, and mint.
Seasoning. For this bowl, I seasoned the farro with garlic, freshly cracked black peppercorns, sea salt, turmeric, sweet paprika, and fenugreek. But if other seasonings are a better fit for you, then go right ahead and do your thang!
Steak Farro Bowl
Makes 4 (2 cups)Servings
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1/3 cup carrots
- 1/3 cup sliced celery
- 1/2 cup zucchini cut into 1/2 inch cubes
- 1 cup kale chopped
- 2 cloves garlic minced
- 2 cups cooked farro
- 1/2 tablespoon turmeric
- 1 teaspoon ground fenugreek
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon sea salt or Kosher salt
- 1/2 teaspoon freshly cracked black peppercorns
- 3 ounces steak per bowl
Raw Toppings:
- Red onion sliced
- Sprigs of fresh thyme
- Green onion sliced
- Baby Bok Choy
Directions:
- Cook the farro by following the package instructions. However, I added low-sodium beef broth instead of water.
- Place a large skillet over med-high heat and add the extra virgin olive oil.
- When the oil is hot, saute the carrots, kale, zucchini, garlic, and celery, season with sea salt or Kosher salt, and freshly cracked black peppercorns.
- Stir in the cooked farro and season with freshly cracked black peppercorns, sea salt, turmeric, sweet paprika, and fenugreek and mix well.
- Spoon into serving bowls and add 3-ounces of chopped steak into each bowl and finish with the raw topping of sliced red and green onions, baby bok choy, and sprigs of fresh thyme.
- Serve.
Steak recipes:
How To Grill A Steak On A Charcoal Grill
Okay, you got the recipe for one of the best Buddha bowls on the planet; now, all you have to do is make a list, check it twice, and head to your favorite supermarket. If you’re a gardener, this a great recipe to use all of those summer veggies. Also, farro can be a replacement in almost any dish using rice. Switch things up and make a farro stir-fry or a hearty meal of baked chicken and farro. There are so many possibilities. So what are you going to do with your farro? I bet it’s going to be delicious and nutritious when you make it drop us a line because we would love to hear from you!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup carrots
- 1/2 cup sliced celery
- 1/2 cup zucchini cut into 1/2 inch cubes
- 1 cup kale chopped
- 2 cloves garlic minced
- 2 cups cooked farro
- 1/2 tablespoon turmeric
- 1 teaspoon ground fenugreek
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon sea salt or Kosher salt
- 1/2 teaspoon freshly cracked black peppercorns
- 3 ounces steak per bowl
- Raw Toppings:
- Red onion sliced
- Sprigs of fresh thyme
- Green onion sliced
- Baby Bok Choy
Instructions
- Cook the farro by following the package instructions. I added low-sodium beef broth instead of water.
- Place a large skillet over med-high heat and add the extra virgin olive oil.
- When the oil is hot, saute the carrots, kale, zucchini, garlic, and celery, season with sea salt or Kosher salt and freshly cracked black peppercorns.
- Stir in the cooked farro and season with freshly cracked black peppercorns, sea salt, turmeric, sweet paprika, and fenugreek and mix well.
- Spoon into serving bowls and add 3-ounces of chopped steak into each bowl and finish with the raw topping of sliced red and green onions, baby bok choy, and sprigs of fresh thyme.
- Serve.
Sandra Garth says
This is beautiful and looks delicious!
D. Durand Worthey says
Thank you, Sandra! Honestly, I could eat bowl meals everyday, especially when they’re just good!