March 31, 2026
STEAKHOUSE FARRO BOWL With Sautéed Zucchini
Serves 4 | Prep: 15 min | Cook: 35 min
Ingredients:
Steak Ends
- 1 lb Steak Ends
- Salt + Pepper, to taste
- 2 tsp Extra Virgin Olive Oil (for searing)
- 2–3 Tbsp. Butter
- 2–3 tsp. Minced Garlic
Farro (cooked in bone broth)
- 1 1/2 Cups Dry Farro
- 3 Cups Bone Broth (2 cups liquid : 1 cup farro)
- Salt, to taste
- Splash of Apple Cider Vinegar (about 1 tsp–1 Tbsp)
Sautéed Zucchini
- 2 Medium Zucchini, sliced (half-moons or rounds)
- 1–2 Tbsp. Olive Oil or Butter
- Salt + Pepper, to taste
Finish
- 1/4 Cup Chopped Fresh Parsley (or to taste)
Directions:
- Cook the farro. Rinse farro under cool water. Add farro to a saucepan with 3 cups bone broth, a pinch of salt, and a splash of apple cider vinegar. Bring to a boil, then reduce to a steady simmer and cover. Cook until tender, stirring once or twice (typically 20–35 minutes, depending on farro type). If liquid remains, drain; if it dries out early, add a splash more broth/water. Fluff and keep warm.
- Cook the steak ends. Heat a large cast-iron skillet over medium-high heat. Add 2 tsp olive oil and swirl to coat. Working in batches (don’t crowd the pan), sear steak ends 30–60 seconds per side, just to brown. Transfer to a plate. Add butter and garlic to the skillet and let melt until fragrant. Return steak ends (plus any plate juices) to the skillet and toss until desired doneness. Medium-rare target temp: 130–135°F
- Sauté the zucchini. In a skillet over medium-high heat, heat 1–2 Tbsp olive oil or butter. Add zucchini and sauté 5–7 minutes, stirring occasionally, until tender with a little browning. Season with salt and pepper.
- Assemble the bowls. Divide warm farro between 4 bowls. Top with steak ends. Spoon sautéed zucchini over the top. Finish with chopped parsley (and extra cracked pepper, if you’d like).