Ingredients
1 lb. farro, rinsed
1 bunch Lacinato kale, stemmed and sliced into thin ribbons
1 butternut squash, peeled and chopped into 1x1 inch cubes
1 tbsp. whole grain mustard
2 tbsp. red wine vinegar
0.25 cup olive oil
Salt & pepper
7-8 cherry tomatoes, halved or quartered
1 (7 oz.) block feta cheese, crumbled
Seared Skirt Steak
1 (1-1.5 lb.) piece skirt steak
2 tbsp. Rock the Casbah | Ras el Hanout
Salt and pepper
Chimichurri
1 cup parsley
0.5 cup cilantro
0.25 cup fresh oregano
0.5 shallot, minced
1 clove garlic, minced
0.5 cup olive oil
0.25 cup red wine vinegar
Zest and juice from half a lemon
Salt and pepper
For Serving
Extra feta cheese
Roasted pepitas
Pomegranate seeds
Preparation
For the chimichurri: Chop parsley, cilantro, and oregano and add to a medium bowl along with the shallot, garlic, olive oil, vinegar, lemon zest and juice, and salt + pepper. Mix until well combined, then set aside. Chimichurri can be made up to a day in advance and refrigerated until use.
For the salad: Preheat the oven to 400 F and prepare a baking sheet lined with parchment paper. Toss butternut squash with olive oil, salt, and pepper and cook for 25-30 minutes or until fork tender.
Bring 4-5 cups of water to a boil in a medium pot. Add farro and cook according to package instructions (the cooking process can be long depending on what kind of farro you use). Once cooked, drain thoroughly and set aside.
In a large bowl, whisk together mustard, vinegar, olive oil, and salt + pepper. Add warm farro and kale and toss to coat (it’s important the farro is still warm — it will absorb the dressing better and slightly wilt the kale).
Add squash, tomatoes, and feta cheese and mix until evenly combined. Set aside.
For the steak: Pat steak dry and season on both sides with salt, pepper, and Rock the Casbah | Ras el Hanout. Park in the refrigerator uncovered for at least 30 minutes but up to overnight.
When ready to cook, place a large cast iron skillet over medium heat until very hot. Add olive oil and steak and sear for 3-4 minutes per side or until 130 F for medium rare (carryover cooking will bring the temperature up about 5-10 F during resting). Allow to rest for at least 10 minutes, then slice steak against the grain in 0.5 inch increments.
To serve, place salad in a large serving bowl and top with sliced steak, chimichurri, pomegranate seeds, and pepitas. Enjoy!
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