Grilled Top Sirloin with Blistered Green Beans, Tomatoes, Mushrooms and Farro

Juicy top sirloin, grilled to perfection and served with blistered green beans, tomatoes, earthy mushrooms all on top of a bed of nutty farro.  It's the perfect low carb summer meal!

Grilled Top Sirloin with Blistered Green Beans, Tomatoes, Mushrooms and Farro

This dish was inspired by my Tomato and Farro Salad.  I love the earthiness of farro and wanted to incorporate it in a hot side dish.  Adding seasonal green beans and grape tomatoes brought it up a notch, and then I decided to add earthy baby bella mushrooms.  Heaven!  Since mushrooms pair so well with steak I decided to go with a lean top sirloin cut that is also easy to grill on a weeknight.  A fabulous dinner was born.

The farro vegetable side dish was the perfect accompaniment to the tender and juicy sirloin steak.  Easy enough to make on a weeknight; beautiful enough to serve on the weekend for company.  This will be your new go to meal this summer!

Enjoy!

What Ingredients do I need?

• top sirloin steak
• pearled farro
• sliced baby bella mushrooms
• green beans
• grape tomatoes
• garlic
• red wine vinegar
• Montreal steak seasoning

Substitutions and Variations

• Use whatever steak seasoning you enjoy, or just salt & pepper

• Use frozen green beans in place of fresh

• Don't like mushrooms, leave them out!

• Use cherry tomatoes or chopped roma tomatoes instead of grape tomatoes

• Use a different combination of vegetables - try zucchini, tomatoes, and yellow squash, bell pepper, onions, and zucchini.

• Add some herbs to the farro mixture such as chopped basil or oregano

Kitchen Tips and Notes

• Make sure to start the farro first, as it takes the longest to cook.

• Make the veggies while the steak is resting.

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Grilled Top Sirloin with Blistered Green Beans, Tomatoes, Mushrooms and Farro

serves 4

1 1/2 lb top sirloin steak
Montreal steak seasoning
1 cup pearled farro
2 Tablespoons butter, divided
1 pint sliced baby bella mushrooms
1 clove garlic, minced
8 oz fresh green beans, end trimmed and cut in to 2" segments
1 pint cherry tomatoes
2 Tablespoons red wine vinegar
salt & pepper

Preheat an indoor grill pan, or an outdoor grill to medium high.  Pat steak with a paper towel and then sprinkle on the Montreal steak seasoning on both sides, patting in to the steak like a rub.  

Add farro to a medium saucepan and add water until it is 2 inches above the farro.  Turn on burner and bring to a boil.  Cover, reduce heat and simmer until tender, 15 to 20 minutes. Drain and transfer to a large bowl.

Oil the grill grate, or indoor grill pan.  Place steak on the grill and allow to sear on the first side 4 to 5 minutes. Turn the steaks over and continue to grill 5 to 7 minutes for medium (internal temperature 140 degrees F).  Remove from grill and allow to rest 10 minutes.

Meanwhile add 1 tablespoon of butter to a large skillet over medium high heat.  Allow to melt and then add the mushrooms.  Cook until wilted 3-4 minutes (do not salt) then add the remaining tablespoon of butter and the green beans and tomatoes.  Allow to cook 4 minutes without stirring.  When vegetables are blistered on one side add in the chopped garlic, stir and allow to cook another 3-4 minutes without stirring.  Tomatoes should begin to wilt and pop, and green beans should be blistered in places.

Add vegetables to the bowl with the farro.  Stir to combine.  Add salt and pepper to taste.  Sprinkle with red wine vinegar and stir to combine.

Cut steak in to slices cutting across the grain.  Place sliced steak down the middle of a large platter and add the faro mixture around the steak.  Drizzle steak and farro with a little more red wine vinegar and serve immediately.