This one's good for you and a big hit around our house. Customize the ingredients to suit your tastes. Hope you enjoy!
INGREDIENTS:
CHIMICHURRI
1 c. packed fresh cilantro leaves
1 c. packed fresh parsley leaves
1/3 c. extra-virgin olive oil
2 cloves garlic, peeled
2 tbsp. red wine vinegar
Juice of 1/2 of a lime
1 tsp. kosher salt
Freshly ground black pepper
Red pepper flakes to taste
2 lbs flank steak
AVOCADO-JALAPEÑO DRESSING
1 jalapeño, stem and seeds removed
1 avocado
16 oz. sour cream
1/4 c. fresh cilantro
1 clove garlic
Juice of 1/2 a lime
Salt
Freshly ground black pepper
BOWLS
Water
Salt
1 c. farro, rinsed
1 c. frozen corn
1 (15-oz.) can black beans, rinsed and drained
4 c. packed greens like arugula, spinach, spring mix, romaine, kale
1 c. halved cherry or grape tomatoes
Crumbled feta or queso fresco and chopped avocado, for serving
HERE'S HOW TO DO IT:
MAKE A CHIMICHURRI MARINADE:
To make the chimichurri add to a food processor: 1 cup cilantro, 1 cup parsley, 2 cloves of garlic, 2 tablespoons red wine vinegar, juice of 1/2 of a lime, 1 teaspoon of salt, 1/2 teaspoon of pepper, red pepper flakes to taste, and 1/3 cup olive oil. Run the food processor till you have a smooth sauce.
Put 2 lbs flank steak in a freezer bag with 1/2 the marinade. Seal the bag & squish around the marinade and steak. Marinate for 1 hour or overnight.
MAKE THE DRESSING:
In a food processor add: 1 jalapeno coarsely chopped (seeds removed), 1 avocado, 1/4 cup cilantro, 16 oz sour cream, 1 garlic clove, salt, pepper, and the juice of the other 1/2 of the lime. Process till you have a smooth dressing.
COOK THE FARRO:
In a pot of boiling water add 1 cup of farro. Cook 20 minutes covered on low. Drain. COOK THE STEAK:
Get a cast iron pan hot. Add olive oil. Put steak in and don't touch it for 6 minutes. Flip. Cook an additional 6 minutes (give or take depending on the doneness you prefer).
ASSEMBLE THE BOWLS:
Set up 4-5 bowls or plates. To each, add greens of your choice. In sections or on top, depending on your preference, divide the farro, corn, black beans, tomatoes, feta, and steak. Serve with the avocado-jalapeno dressing and extra chimichurri sauce. Pass tortilla chips on the side (because the dressing and chimichurri make a great dip, too!).