Grilled Sirloin With Artichoke Pesto and Farro Salad
- 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.
NoteWhy 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.
SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)