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Grilled Sirloin With Artichoke Pesto and Farro Salad

Rated : 
 by 6 people
Makes: 4 servings Prep 15 mins Cook 45 mins View Nutrition Facts


  • 2/3 cup  farro
  • 2 whole artichoke hearts, packed in water, drained
  • 1 cup  fresh basil, loosely packed
  • 1 tablespoon  sliced almonds
  • 2 garlic cloves, 1 whole and 1 minced
  • 1 cup  fresh flat-leaf parsley, loosely packed, plus 1/4 cup chopped
  • 3 tablespoons  grated Parmesan
  • 1/4 cup  plus 2 tablespoons olive oil
  • 3 tablespoons  water
  • 1/2 teaspoon  salt plus more for seasoning
  • 1/2 teaspoon  freshly ground black pepper plus more for seasoning
  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes
  • 1 cup  yellow onion, diced
  • 2 cups  chopped kale
  • 2 tablespoons  white balsamic vinegar
  • 2 8 ounces  sirloin steaks


1. Preheat the oven to 400 degrees. Bring a medium pot of salted water to a boil. Add the farro and cook until just tender, about 25 minutes. Drain, return to pot and set aside.

2. Meanwhile, combine the artichoke hearts, basil, almonds, whole garlic clove, 1 cup of flat-leaf parsley and 1 tablespoon of the Parmesan in a blender. Pulse, drizzling in the 1/4 cup of oil and 2 tablespoons of the water. Blend until smooth. Season with salt and black pepper to taste; set pesto aside.

3. Drizzle 1 tablespoon of the oil over the squash and add 1/4 teaspoon each of the salt and black pepper. Place on a baking sheet and roast 20 to 25 minutes, until tender.

4. Heat the remaining oil in a medium skillet over medium-high heat. Add the onions and minced garlic; cook 3 to 5 minutes. Add the kale and the remaining water. Saute until kale is wilted, about 2 minutes.

5. Add the roasted squash and farro to skillet. Top with the remaining Parmesan and the chopped parsley and balsamic vinegar. Add the remaining salt and black pepper; toss and cook 1 to 2 minutes, until heated through.

6. Heat a grill pan over medium-high heat; cook steaks 4 to 5 minutes a side for medium, then remove from heat and let rest 5 minutes. Slice steaks across the grain into 1/2-inch strips and divide among four plates. Top each with 2 teaspoons pesto and serve with farro salad.


Why This Recipe Works for More Energy:
  • Red meat contains alpha-lipoic acid, an antioxidant that helps convert sugar into energy that fuels your muscles.


  • Farro is packed with protein, which helps rev you up.


  • Iron-rich foods like kale and beef give you a power boost.
Grilled Sirloin With Artichoke Pesto and Farro Salad
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What do you think? Rate this recipe!

valerie_vollmer wrote:

Excellent. I prepped ahead the squash (2 days), pesto (1 day) and all the herbs and measurements the day before. Took less than 30 minutes to pull it all together at dinner hour. Next time I'll add more kale, but other than it was Delicious!!

1/15/2014 10:44:07 AM Report Abuse

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