Steak and Farro Salad with Pickled Red Onions and Creamy Feta Dressing

A hearty and satisfying salad featuring succulent steak, nutty farro, and a creamy feta dressing, all balanced with tangy pickled red onions.

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.25 cup red wine vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.25 cup water
• 1 red onion thinly sliced
• 1 lb flank steak or skirt steak
• 0 salt to taste
• 0 freshly ground black pepper to taste
• 0 olive oil for cooking
• 0.5 cup feta cheese
• 0.25 cup Greek yogurt
• 2 tablespoons olive oil
• 1 lemon juiced
• 1 clove garlic minced
• 0 salt to taste
• 0 freshly ground black pepper to taste
• 1 cup farro cooked according to package instructions and cooled
• 4 cups baby arugula or mixed greens
• 0.5 cup cherry tomatoes halved
• 1 cucumber sliced
• 0.25 cup fresh herbs like parsley or dill, chopped
• 0 olive oil for drizzling

Instructions

1. In a small bowl, combine the red wine vinegar, sugar, salt, and water. Stir until the sugar and salt dissolve. Add the sliced red onions and let them sit for at least 15 minutes, or while you prepare the rest of the salad.
2. Season the steak generously with salt and pepper. Heat a large skillet or grill pan over medium-high heat. Add a bit of olive oil to the pan. Cook the steak for 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Once cooked, let the steak rest for 5 minutes before slicing it thinly against the grain.
3. In a blender or food processor, combine the feta cheese, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.
4. In a large bowl, combine the cooked and cooled farro, arugula or mixed greens, cherry tomatoes, cucumber, and fresh herbs. Drizzle with a little olive oil and toss to combine.
5. Add the sliced steak on top of the salad. Drain the pickled red onions and scatter them over the salad. Drizzle with the creamy feta dressing.