Notes:
SOOOO GOOOOOD! Has a nice vinegar kick and a refreshing lime twang!
Ingredients:
(For 6 Servings)
For the Steak and Marinade:
– [ ] 1.5 lb Top Round Steak, trimmed to 0” fat
– [ ] 1/8 cup olive oil
– [ ] 1/3 cup soy sauce
– [ ] 1/3 cup lemon juice
– [ ] 1/4 cup Worcester sauce
– [ ] 3 tbsp dried basil
– [ ] 1.5 tbsp garlic powder
– [ ] 1.5 tbsp dried parsley flakes
– [ ] 1 tsp ground white pepper
– [ ] 1 tsp minced garlic
– [ ] .5 tsp chili sauce
For the Farro:
– [ ] 1.5 cup dried farro
– [ ] 1.5 limes worth of juice and zest
– [ ] 0.33 cup chopped cilantro
– [ ] Salt and pepper to taste
Instructions:
-Mix the marinade ingredients in a ziplock bag and place steak inside, and marinate in the fridge for a minimum of 4 hours and a maximum of 24 hours
-Once the steak is finished marinating, preheat the oven to 225 degrees
-Remove your marinated steak from the fridge and pat dry with a paper towel
-place steak in the oven for 25-30 minutes, or until the internal temperature is 120 degrees (medium rare)
-Start cooking the farro according to package instructions
-Once the farro is done, mix in the sliced mushrooms, cilantro, and lime juice
-Remove steak from the oven once it’s done, and heat avocado or vegetable oil in a large skillet over medium-high heat.
-Sear the steak for about 5 minutes turning every minute.
-Remove steak from heat and let it rest for 5-10 minutes before serving
-Slice steak AGAINST the grain to increase meat tenderness
-Plate and enjoy!
Macros:
362 Calories, 34 protein, 35carbs, 11 fat
by Nadia_Potpv