Grilled Steak Bowl

Fire up your grill for a hearty meal featuring sizzling steak and an ancient grain called farro.

With its rich, nutty flavor and satisfying chew, farro is a grain to savor. Tender grilled vegetables, crisp romaine lettuce and creamy avocado slices complete this dish, which is filled with lean proteins and fiber.

Makes 4 servings


  • ½ cup olive oil
  • ⅓ cup white balsamic or white wine vinegar
  • 1 ½ tsp Dijon mustard
  • 1 clove garlic, minced
  • ¾ tsp salt, divided, plus more for seasoning vegetables
  • ½ tsp black pepper
  • 2 tbsp chopped parsley, plus more for garnish
  • 2 green onions, sliced
  • 1 ¼ pounds flank steak
  • 1 cup semi-pearled farro
  • 3 cups water
  • 4 ears corn, husks and silk removed
  • 1 large red bell pepper, quartered and seeded
  • 1 large yellow bell pepper, quartered and seeded
  • Olive oil
  • 4 cups torn romaine lettuce
  • 1 avocado, pitted, peeled and sliced


  1. For marinade, in a 2-cup measuring cup or bowl, whisk together ½ cup olive oil, vinegar, Dijon mustard, garlic, ½ teaspoon salt and black pepper. Whisk in 2 tablespoons parsley and green onions. Reserve ⅔ cup of the mixture for dressing; cover and refrigerate.
  2. Place steak in a large resealable plastic bag. Add remaining marinade to steak in bag; seal bag. Turn to coat steak. Marinate in refrigerator 2 hours or overnight, turning bag occasionally.
  3. In a fine-mesh strainer, rinse farro under cold running water. Transfer to a medium saucepan. Add water and ¼ teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Set aside to cool.
  4. Prepare a charcoal or gas grill for direct cooking over medium-high heat. Rub corn and bell peppers with olive oil; lightly sprinkle with salt and pepper. Remove steak from marinade; pat dry. Grill steak, corn and peppers about 12 minutes or until instant-read thermometer in steak registers 145ºF. Remove steak from grill, tent with foil and let rest 10 minutes. Cut bell peppers into strips. Cut kernels from corn.
  5. To assemble, divide romaine, farro, bell peppers, corn and avocado among bowls. Thinly slice steak diagonally across the grain and add to bowls. If desired, garnish with parsley. Serve with reserved dressing.

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