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Seared ribeye tops a bed of spiced, nutty farro, sweet roasted golden beets, and pan-toasted chickpeas for a dish that is as beautiful as it is delicious! Kate, Recipe Hunter

Kate Swanson, NoshOnIt Recipe Hunter

THE RECIPE

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

Steak, it's what's for dinner

Love a big, juicy steak but trying to stay healthy as well? Now you can! The key to enjoying steak on a healthy diet is all about moderate portions and delicious, nutritious accompaniments like in this salad. Nutty, whole grain farro (which we’ve raved about before here and here) is tossed while still warm with paprika and cumin for a bit of spice then combined with sweet roasted beets and onions. Chickpeas add a layer of texture because they get just a little bit crispy when toasted on the stove. This whole grain bed of goodness is topped with a few slices of perfectly cooked pan-seared ribeye and a drizzle of the pan juices for a delicious, satisfying, and beautiful weeknight dinner.

THE CHEF

Lynda Balslev

Food Writer, Recipe Developer, Instructor, Caterer

TasteFood

Lynda Balslev

Creating and providing food that nourishes and connects us to our family and friends is a most simple and powerful gift.

After moving to Paris in the early 90s to study at Le Cordon Bleu, Lynda spent the next 17 years of her life living throughout Europe with stops in Geneva, London, and Copenhagen. Now living back in the U.S., TasteFood is Lynda’s blog where she shares her rustic, soul-satisfying dishes with us. Even though she is classically trained, her recipes are approachable and seasonal, often influenced by her travels from around the world. We couldn’t agree more with her “Kitchen Table Philosophy” where she says that she feels most at home wherever the kitchen table is and we’re glad to have an opportunity to have a glimpse into Lynda’s home.

Make sure to say hello to Lynda on TwitterFacebook, and Pinterest

THE TIP

How to Slice Steak Against the Grain

Steak and other pieces of meat have long fibers that look like the grain in a piece of wood. For tender pieces, slice the steak against the grain.

Read the full tip >