Spring Farro Steak Salad with Creamy Blue Cheese Lemon Dressing
This hearty spring salad combines perfectly seared sirloin steak with nutty farro, crisp vegetables, and a tangy blue cheese lemon dressing. Packed with protein and fresh seasonal flavors, it's a satisfying meal that's perfect for warmer days.
Ingredients
- 500g sirloin steak, about 2.5cm thick
- 200g farro, uncooked
- 150g mixed spring greens
- 150g cherry tomatoes, halved
- 1 English cucumber, diced
- 100g radishes, thinly sliced
- 4 spring onions, thinly sliced
- 100g blue cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 60ml fresh lemon juice
- 2 tablespoons Dijon mustard
- 120ml Greek yogurt
- 1 clove garlic, minced
- 60ml extra virgin olive oil
- 2 tablespoons fresh chives, chopped
Instructions
Cook farro according to package directions in salted boiling water until tender, approximately 25-30 minutes. Drain and let cool to room temperature.
Remove steak from refrigerator 20 minutes before cooking. Season both sides with salt, pepper, and garlic powder.
Heat 2 tablespoons olive oil in a cast iron or heavy skillet over high heat until smoking.
Sear steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 63°C. For medium, cook until internal temperature reaches 71°C.
Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain.
Make the dressing by whisking together Greek yogurt, lemon juice, Dijon mustard, minced garlic, and extra virgin olive oil until smooth. Fold in 50g of the crumbled blue cheese and season with salt and pepper.
In a large bowl, combine cooled farro, mixed spring greens, cherry tomatoes, cucumber, radishes, and spring onions.
Divide the salad among four plates. Top each with sliced steak and remaining crumbled blue cheese.
Drizzle generously with the blue cheese lemon dressing and garnish with fresh chives. Serve immediately.
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