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Roasted Beef & Farro Salad

with Sweet Peppers, Summer Squash, & Olives

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
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tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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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: