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What you'll be getting:

Steak with Farro, Squash and Kale

Per Serving

5 oz ribeye steak

1 c butternut squash puree

3/4 c kale

1/8 c diced onions

3/4 c pre-cooked farro*

Equipment needed: a pan and pot (oven safe, or casserole dish)

You will also need approximately 2 T of oil for cooking onions and steak, if you have a non-stick pan you will not need the oil. 

*Farro is a whole wheat grain, for the gluten-free option you will be receiving brown rice. 

Preheat oven to 400 degrees. 

In a pan, drizzle about 1 T of oil into the pan. You will not need oil if your pan is non-stick. Bring the temperature up on med-high heat and add your onions. 

After a couple of minutes they will begin to become translucent and will start taking on a little color. 

After the onions have cooked for a couple of minutes, add kale. 

Add farro. 

Stir to evenly distribute the kale and onions. 

Add the squash puree and stir, then cover with a lid and place in the oven. Set timer for 10 minutes. 

Begin heating up your pan with a little bit of oil in it. You want the temperature of the pan to be hot when you add your meat to insure a good sear. Dry your meat off thoroughly with a cloth or paper towel. Add just a bit of salt and pepper to it. 

Using tongs or a fork, gently place the steak in the pan. 

Sear on both sides for about 2 minutes each.

After you have finished searing, place in the oven for 3-5 minutes, depending on how well done you want your steak. (For the steak pictured I cooked it for 3 minutes in the oven, pulled and let rest for 5 minutes before slicing.) 

Allow steak to rest for at least 5 minutes, otherwise you will have bloody juice mixing with everything. 

When the timer goes off the farro is ready to be pulled. It may seem a bit dry, add 1/4 c of water per serving to loosen it up a bit, unless you prefer it thicker. 

After the steak has rested for 5 minutes you can slice and place on top of the farro. This meal took less than 20 minutes to make. Enjoy. 

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