Pepper Crusted Sirloin with Farro Spinach Salad

A black plate with a bed of farro tossed with spinach and cherry tomatoes and topped with slices of pepper crusted sirloin.

5 from 6 votes

Pepper Crusted Sirloin with Farro Spinach Salad

A copycat of one of Applebee's healthier meals for Pepper Crusted Sirloin with Warm Farro Salad. Sirloin steak is grilled to perfection, sliced, and served on a warm bed of farro, spinach, and tomato salad.

Course Main Dish

Cuisine American

Keyword Pepper Crusted Sirloin, warm spinach farro salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 398kcal

Author Shelby Law Ruttan

Equipment

Ingredients

16 ounces sirloin steaks 1 inch thick, patted dry (2 steaks)
1 teaspoon salt
1½ tablespoons coarsely ground black peppercorns
1 tablespoon olive oil
1 cup 10-minute farro
2 cups beef broth
4 cups baby spinach
2 cups grape tomatoes , sliced in half

Instructions

For the steaks

Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
Heat a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side for about 3 minutes.
Flip the meat over and put the skillet in the oven. Roast for 5 minutes. Transfer the steaks to a warm plate and tent with foil and let set for 10 minutes prior to slicing.

For the farro salad

While steaks are roasting, add sliced grape tomatoes to a small baking pan coated with cooking spray and roast tomatoes in the oven for 10 minutes. Remove from oven and set aside to add to salad prior to serving.
In a large saucepan over medium-high heat, bring beef broth and farro to a boil. Reduce heat and simmer for 10 minutes. Add spinach and cover dish for 5 minutes to let spinach wilt into farro. Remove lid and toss tomatoes into spinach farro mixture.
Place salad on serving platter and top with thinly sliced steak strips.

Notes

Nutrition