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.
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.