Flank steak and grain salad

You only need eight ingredients for this sweet-savory dish.

“This recipe calls for farro, an ancient grain that is an excellent source of fiber and nutrients like magnesium and zinc,” says Seattle-based chef Dana Tough of ChefSteps. “The side salad of arugula and cherry tomatoes keeps it simple for an easy meal prep lunch.”


1 cup cooked farro
1 lemon, juiced
1 cup baby arugula
10 cherry tomatoes


Place the farro and flank steak in an airtight container. In a small bowl, combine the pumpkin seed pesto and lemon juice and stir well to form a vinaigrette and place in a small container. Place the arugula and cherry tomatoes in a third container and store everything in the fridge.



Heat the farro in the microwave for 2 minutes. When there is 30 seconds left, place your sliced steak into the microwave and finish for the remaining 30 seconds. After it has cooled, transfer to a serving dish and slice your steak.


Top the arugula and cherry tomatoes with the vinaigrette and serve with the farro and steak. Season with salt and pepper as desired.