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Summer Farro Salad<br />
with Grilled Steak<br />
ingredients<br />
1 c. farro<br />
2 medium bell peppers<br />
5 tbsp. olive oil<br />
1 1/2 lb. boneless beef top loin steaks, thinly sliced<br />
1 1/2 c. corn<br />
4 c. kale leaves, chopped with ribs removed<br />
1/4 c. balsamic vinegar<br />
Swordfish with<br />
Summer Salad<br />
ingredients<br />
3 lg. ears corn, husked<br />
1 lb. swordfish steak, skinned<br />
and cut into 1-in. chunks<br />
1/4 lb. zucchini, sliced<br />
1 tbsp. canola oil<br />
2 tsp. chili powder<br />
Kosher salt<br />
2 (15 oz.) cans chickpeas<br />
1/2 c. packed mint, chopped<br />
3 tbsp. lime juice<br />
1 tbsp. oil<br />
COPYRIGHTED<br />
directions<br />
1. Heat grill on medium-high. Cook farro as label directs.<br />
2. Toss bell peppers, seeded and quartered, with 2 tablespoons olive<br />
oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill<br />
steak and peppers, covered, 2 to 4 minutes per side or until steak is<br />
cooked to desired doneness and peppers are charred. Chop peppers.<br />
3. Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3<br />
tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly<br />
slice steak; serve over farro.<br />
directions<br />
1. Heat grill to medium-high. Grill corn 12 minutes or until charred<br />
in spots, turning.<br />
2. Thread swordfish steak onto 8 soaked bamboo skewers (or metal<br />
skewers). Brush fish and zucchini with canola oil; sprinkle with chili<br />
powder and salt. Grill fish and zucchini 6 minutes or until fish is<br />
opaque, turning once.<br />
3. Cut corn off cobs, chop zucchini and toss with chickpeas, mint,<br />
lime juice, oil, and salt. Serve with kabobs.<br />
www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com | july <strong>2023</strong> | 91
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