We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Roasted Beef & Farro Salad
with Sweet Peppers, Summer Squash, & Olives
50 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 730 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
Get Cooking
fresh
ingredients
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
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 any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered