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Grilled Sirloin With Artichoke Pesto and Farro Salad

Grilled Sirloin With Artichoke Pesto and Farro Salad

Nutrition Facts
  • cal. (kcal) 480
Grilled Sirloin With Artichoke Pesto and Farro Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 45 mins
  • Carb Grams Per Serving: 41

Ingredients

  • 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

Directions

  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.

Note

  • 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.

Note

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

Note

  • Iron-rich foods like kale and beef give you a power boost.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 480 cal., 20 g total fat (6 g sat. fat), 41 g carb. (6 g fiber), 33 g pro.

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