Steak Grain Bowls

Step 1

In a food processor, pulse cilantro, parsley, oil, garlic, vinegar, lime juice, salt, a few cracks of black pepper, and red pepper flakes until combined and herbs are finely chopped. Pour 1/4 c. marinade into a resealable bag; reserve remaining marinade for serving.

Step 2

Add steak to bag and massage marinade into steak. Let sit at room temperature at least 30 minutes or refrigerate up to 2 hours.

Step 3

In food processor or blender, combine jalapeño, avocado, sour cream, cilantro, garlic, and lime juice; season with salt and black pepper. Blend, adding water 1 tbsp. at a time if necessary, until smooth.

Step 4

In a medium pot over high heat, bring water and a couple large pinches of salt to a boil. Add farro, reduce heat to low, and simmer, covered, until tender, 20 to 30 minutes. Drain.

Step 5

Meanwhile, in a large skillet over medium-high heat, cook steak until desired degree of doneness, about 8 minutes per side for medium. Transfer steak to a cutting board and let rest 10 minutes. Slice against the grain into strips or bite-size pieces.

Step 6

In same skillet over medium heat, cook corn, undisturbed, until charred on bottom, about 3 minutes. Stir and continue to cook until warmed through, about 2 minutes more. Add beans and cook, stirring, until combined and warmed through, about 1 minute.

Step 7

Divide arugula among bowls. Top with farro, corn and beans, steak, tomatoes, and avocado. Drizzle with reserved chimichurri and jalapeño sauce. Top with feta.