As summer gives way to cooler days, this Steak and Farro Salad is an ideal addition to your seasonal menu. It combines hearty, comforting flavors with bright, fresh ingredients for a satisfying meal that works equally well for an elevated weeknight dinner or for entertaining guests.
This salad captures classic steakhouse vibes at home. Nutty, chewy farro provides body and texture, turning a simple salad into a substantial main course. The farro pairs beautifully with perfectly seared steak, a bright lemony dressing, thinly sliced cucumber and shallot, fresh dill, and tangy blue cheese crumbles. A bed of little gem lettuce adds a crisp base, while the lemon and dijon dressing ties the ingredients together with acidity and depth.
Whether you serve the steak sliced over the salad or plated alongside, this dish feels indulgent without being heavy. It’s a great way to showcase seasonal produce while enjoying the comfort of a well-cooked steak and the satisfying chew of whole grains. Below you’ll find the full ingredient list, clear instructions, and helpful tips for perfect results.
Steak and Farro Salad
Ingredients
For the Farro Salad
- 1 cup semi-pearled farro, rinsed and drained
- ½ teaspoon kosher salt (for cooking the farro)
- 4 cups little gem lettuce, washed and torn
- ½ cup blue cheese crumbles
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Zest of ½ lemon
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup shallot, halved and thinly sliced (or 1 large shallot)
- 1½ cups English cucumber, halved and thinly sliced
- 2 tablespoons freshly chopped dill, plus extra for garnish
For the Steaks
- 4 filet mignon steaks (or your preferred cut)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil (for searing)
Instructions
Prepare the Farro Salad
- In a saucepan set over high heat, combine the rinsed farro, 3 cups water, and ½ teaspoon kosher salt. Bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the farro is tender but still slightly chewy, about 15–20 minutes. If there is excess water when the farro is done, drain it.
- While the farro cooks, whisk together 3 tablespoons olive oil, Dijon mustard, lemon zest, lemon juice, minced garlic, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. Add the sliced shallot, sliced cucumber, and 2 tablespoons chopped dill, and gently toss to combine. Set the bowl aside while the farro finishes so the warm grain can be added to the dressing.
- When the farro is cooked, drain any excess water, then transfer the warm farro to the bowl with the dressing and vegetables. Toss to coat. Add the torn little gem lettuce and toss gently to combine. Keep the salad warm while you cook the steaks.
Cook the Steaks
- Pat the steaks dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat until it just begins to smoke. Carefully place the steaks in the skillet using tongs. Sear until a deep brown crust forms, about 4 minutes per side for medium-rare. If you prefer a more well-done steak, cook 5–6 minutes per side. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing.
Finish and Serve
- Toss the warm farro mixture once more to ensure the dressing is evenly distributed. Divide the salad among four plates.
- Scatter blue cheese crumbles over each salad. Slice the rested steaks and arrange the slices alongside or on top of each salad. Garnish with additional dill fronds if desired and serve immediately.
Nutrition information is calculated automatically and should be considered an approximation.
Additional Info
Tips, Variations, and Storage
- If you can’t find semi-pearled farro, you can substitute pearl or whole farro; adjust cooking times accordingly—whole farro will take longer to soften.
- To make this salad ahead, cook the farro and prepare the dressing and vegetables separately. Toss together and add the lettuce just before serving to keep it crisp.
- Swap blue cheese for crumbled feta or shaved Parmesan if you prefer a milder flavor.
- Leftovers keep well refrigerated in an airtight container for 2–3 days. Store steak slices separately to maintain texture and reheat gently if desired.
- For a gluten-free version, substitute cooked quinoa or a gluten-free grain blend for the farro.
Food photography and styling by Modern Food Stories.