Roasted Beef & Farro Salad with Sweet Peppers, Summer Squash, & Olives

Roasted Beef & Farro Salad

with Sweet Peppers, Summer Squash, & Olives

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Toothsome, hearty farro is a fitting accompaniment for juicy roasted beef in this unique dish. For a Mediterranean flourish, we’re tossing the farro with petite Niçoise olives, feta cheese, and summer squash. (Depending on what’s best near you, you may receive grey zucchini, green zucchini, or yellow squash.) We’re topping it all with thin-sliced sweet peppers, cooked with garlic, vinegar, and sugar for an aromatic, tangy-sweet finish.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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tips & techniques
Sear & roast the beef:
1 Sear & roast the beef:

Remove the beef from the refrigerator to bring to room temperature.Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 8 to 10 minutes, or until cooked to your desired degree of doneness. (An instant-read thermometer should register 125°F for medium-rare.) Remove from the oven and transfer to a cutting board to rest for at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the pepper stems; halve lengthwise. Remove and discard the ribs and seeds, then thinly slice crosswise. Peel and thinly slice the garlic. Medium dice the squash. Pick the parsley leaves off the stems; discard the stems.

Cook the peppers:
4 Cook the peppers:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, ¾ of the vinegar, and 3 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the squash & finish the farro:
5 Cook the squash & finish the farro:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the pot of cooked farro. Add the cheese, olives, remaining vinegar and half the parsley; season with salt and pepper. Stir to combine. Drizzle with olive oil; season with salt and pepper to taste.

Slice the beef & plate your dish:
6 Slice the beef & plate your dish:

Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the finished farro between 2 dishes. Top with the sliced beef. Drizzle with olive oil and top with the cooked peppers (including any liquid from the bowl). Garnish with the remaining parsley. Enjoy!

Tips from Home Chefs

Sear & roast the beef:
1 Sear & roast the beef:

Remove the beef from the refrigerator to bring to room temperature.Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Pat the beef dry with paper towels; season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 8 to 10 minutes, or until cooked to your desired degree of doneness. (An instant-read thermometer should register 125°F for medium-rare.) Remove from the oven and transfer to a cutting board to rest for at least 5 minutes.

3 Prepare the remaining ingredients:

While the farro cooks, wash and dry the fresh produce. Cut off and discard the pepper stems; halve lengthwise. Remove and discard the ribs and seeds, then thinly slice crosswise. Peel and thinly slice the garlic. Medium dice the squash. Pick the parsley leaves off the stems; discard the stems.

4 Cook the peppers:

To the pan of reserved fond, add 1 tablespoon of olive oil; heat on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sugar, ¾ of the vinegar, and 3 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the peppers:
Cook the squash & finish the farro:
5 Cook the squash & finish the farro:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the pot of cooked farro. Add the cheese, olives, remaining vinegar and half the parsley; season with salt and pepper. Stir to combine. Drizzle with olive oil; season with salt and pepper to taste.

6 Slice the beef & plate your dish:

Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain. Divide the finished farro between 2 dishes. Top with the sliced beef. Drizzle with olive oil and top with the cooked peppers (including any liquid from the bowl). Garnish with the remaining parsley. Enjoy!

Slice the beef & plate your dish:
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