Steak Caesar Power Bowls

Packed with nutrients, this steak Caesar salad marries the richness of a seared New York strip with the heartiness of farro made in bone broth, finished with a tahini Caesar dressing.

By @foodiefromvt

Original recipe source

Steak Caesar Power Bowls

Cook time: 60 minutes

Servings: 4

Ingredients

  • 1.75 cups bone broth
  • 1 cup farro
  • 0 salt
  • 2 slices sourdough bread
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 0.25 cup tahini
  • 2 tbsp lemon juice
  • 1 tsp anchovy paste
  • 1 clove garlic grated
  • 3 tbsp olive oil
  • 0.25 tsp black pepper
  • 1 lb steak New York Strip or Flank
  • 0 salt
  • 0 pepper
  • 0 olive oil
  • 6 cups kale
  • 4 stems dill
  • 1 tbsp olive oil
  • 0.5 cup almonds
  • 0.75 cup parmesan cheese grated
  • 1 avocado

Instructions

  1. Bring 1 3/4 cups of bone broth with a dash of salt to a boil. Add 1 cup of farro, reduce to a simmer, and cover for 20-25 minutes until cooked through. Drain any excess liquid.
  2. Preheat the oven to 350°F. Rip 2 slices of thick sourdough bread into small pieces. Toss with 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 tablespoon olive oil. Spread onto a baking sheet and bake for 20 minutes, tossing halfway, until golden.
  3. Whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 teaspoon anchovy paste, 1 small grated garlic clove, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for the dressing. Add up to 1/4 cup water to reach the desired consistency.
  4. Pat the steak dry and season with salt and pepper. Heat a skillet with a drizzle of oil over high heat. Sear the fat side for 1 minute then each side for 2-3 minutes until a nice sear forms. Remove and let rest for 10 minutes, then slice against the grain.
  5. Add 6 cups of kale and 4 stems of dill to a food processor with 1 tablespoon of olive oil, and pulse until chopped and massaged with oil.
  6. In a large bowl, toss the kale with cooked farro, 1/2 cup slivered almonds, 1/2 cup of sourdough croutons, and 1/2 cup of grated Parmesan. Top with sliced steak, avocado pieces, and the remaining Parmesan and croutons. Drizzle with tahini Caesar dressing.
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