Ingredients

• 1 c. farro
• 2 medium bell peppers
• 5 tbsp. olive oil
• 1 1/2 lb. boneless beef top loin steaks, thinly sliced
• 1 1/2 c. corn
• 4 c. kale leaves, chopped with ribs removed
• 1/4 c. balsamic vinegar

Directions

1. Heat grill on medium-high. Cook farro as label directs.
2. Toss bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season boneless beef top loin steaks with 1⁄2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.
3. Toss farro with peppers, corn, kale leaves, balsamic vinegar, 3 tablespoon olive oil and 3⁄4 teaspoon each salt and pepper. Thinly slice steak; serve over farro.