Summer Steak Grain Bowls
Recipe for flavorful summer steak grain bowls with skirt steak, farro, corn, and summer vegetables. An easy but impressive dinner for guests.
Servings: 4 people
Ingredients
Skirt Steak
- 1 lb skirt steak
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 2 garlic cloves minced
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
Farro and Corn with Vinaigrette
- 1 cup uncooked farro
- ¾ cup roasted corn preferably fresh, frozen is okay too
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ⅛ teaspoon freshly cracked black pepper
Cherry Tomatoes
- 1 pint cherry or grape tomatoes
- 2 teaspoon olive oil
- 1 pinch Kosher salt
Other ingredients
- 1 avocado sliced
- Kosher salt for topping
Instructions
For the Skirt Steak
- To make the skirt steak, slice skirt steak into approximately 5 inch pieces and pat dry. Place steak into a large sealable bag and add all other ingredients listed above under "skirt steak." Seal tightly and marinated for at least 1 hour or up to 24 hours.
- Once marinated, heat a grill or cast-iron skillet to medium-high heat. Grill for about 2 minutes on each side for medium rare. Allow to rest for 10 minutes then slice against the grain.
For the Faro and Corn with Vinaigrette
- Meanwhile, cook the farro according to the package directions.
- Toss hot farro with roasted corn and all vinaigrette ingredients.
For the Cherry Tomatoes
- Heat a medium-skillet on medium heat. Add tomatoes, olive oil, and salt to the pan. Cook tomatoes by stirring frequently for about 5 minutes, or until skins begin to blister. Alternatively, pre-heat the oven to 400 degrees and roast the tomatoes tossed in olive oil and salt for 15-20 minutes.
To assemble
- In a shallow bowl, add about ½ a cup of the farro corn mixture. Top with several slices of skirt steak, ¼ of a fanned avocado, and several cherry tomatoes. Sprinkle avocado with a pinch of Kosher salt. Serve immediately.
