Walnut Chimichurri Steak Bowl
Grilled steak is mixed with farro and seasonal roasted veggies and generously topped with a fresh, colorful and nutty walnut chimichurri for the perfect spring lunch or dinner.
Ingredients:
Preparation:
Preheat oven to 400°F (200°C). Toss broccolini and zucchini with 2 Tbsp olive oil, salt, and pepper. Roast for 18–22 minutes until tender and lightly charred.
Cook farro according to package instructions. Drain and set aside.
Season steak generously with salt and pepper. Heat a skillet or grill pan over high heat and cook steak 3–4 minutes per side for medium rare. Rest for 5 minutes before slicing thinly against the grain.
Toast California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Roughly chop.
In a bowl, combine chopped walnuts, parsley, oregano, garlic, lemon zest, red wine vinegar, chili flakes, salt, and the remaining olive oil. Mix to create the walnut chimichurri.
Assemble bowls with cooked farro, chopped arugula, roasted zucchini, roasted broccolini, cherry tomatoes, sliced avocado, and crumbled feta.
Top with sliced steak and spoon walnut chimichurri generously over the bowl. Finish with extra herbs and a squeeze of lemon if desired.
2 servings
1 bowl
- Amount per serving
- Calories620
- % Daily Value *
- Total Fat 38g49%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 420mg19%
- Total Carbohydrate 40g15%
- Dietary Fiber 8g29%
- Total Sugars 4g
- Protein 33g
- Calcium 140mg11%
- Iron 4.5mg25%
- Potassium 820mg18%
- Vitamin D 0.3mcg2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.