What you'll be getting:
Steak with Farro, Squash and Kale
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.
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.