
Store-bought sun-dried tomato pesto provides a shortcut to flavor in this easy, breezy five-ingredient steak dinner. Worth firing up the grill for!
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- 1
8.8-oz. package quick-cooking farro
- 1 1/2 lb.
skirt steak, cut crosswise into 4-inch pieces
-
Kosher salt and pepper
- 12 oz.
green beans, trimmed
- 1/2 Tbsp.
olive oil
- 6 Tbsp.
sun-dried tomato pesto
- 1/2 cup
basil leaves, chopped
-
- Step 1Cook farro per package directions. Drain and transfer to large bowl.
- Step 2Meanwhile, heat grill or grill pan to medium-high. Season steak with 1/2 teaspoon each salt and pepper. Grill steak to desired doneness, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer to cutting board and let rest at least 5 minutes before slicing.
- Step 3In large bowl, toss green beans with oil and 1/4 teaspoon each salt and pepper. Grill beans along with steak, turning occasionally, until charred and just tender, 2 to 4 minutes.
- Step 4To farro, stir in sun-dried tomato pesto, basil, and a pinch of salt. Serve farro salad and green beans topped with steak.
NUTRITIONAL INFORMATION (per serving): About 679 calories, 29.5 g fat (8.5 g saturated), 121 mg cholesterol, 609 mg sodium, 56 g carbohydrate, 6 g fiber, 4 g sugar (0 g added sugar), 47 g protein
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.