Beef & Farro Bowls

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 4 servings


Miso Lime Sauce:


In large saucepan, bring farro and 3 cups water to boil. Reduce heat; cover and simmer until farro is tender but still firm, about 30 minutes. Drain and set aside.

Meanwhile, in large bowl, mix Brussels sprouts leaves with 1 tbsp oil, tossing to coat well. Season with salt and pepper. Preheat oven to 375°F. Spread leaves in single layer on parchment paper-lined baking sheet; bake until Brussels sprouts are golden and slightly crisp, 10 to 12 minutes.

Brush steak with remaining oil. Sprinkle with paprika; season with salt and pepper. In cast-iron skillet, cook steak over medium heat, turning halfway through, until cooked as desired, 6 to 8 minutes. Transfer to cutting board; cover lightly with foil and let stand for 10 minutes. Slice against the grain.

Miso Lime Sauce

In bowl, whisk together lime juice, rice wine vinegar, sesame oil, soy sauce, miso and honey. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

Divide farro, Brussels sprouts, steak, carrots and green onions among bowls. Drizzle with sauce; sprinkle with cashews (if using).

Nutritional facts PER SERVING with 2 TBSP SAUCE: about

  • Iron 4 mg
  • Fibre 11 g
  • Sodium 350 mg
  • Sugars 4 g
  • Protein 30 g
  • Calories 455
  • Total fat 16 g
  • Cholesterol 55 mg
  • Saturated fat 3 g
  • Total carbohydrate 48 g
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Lunch & Dinner

Beef & Farro Bowls