Grain Bowl with Steak, Arugula & Ancient Grain Medley

 Print Friendly and PDF

The crunchy texture of the ancient grains, the crisp arugula leaves, and tastebud-tempting seasoning of the ancient grain medley make this a bold winner.



Prepare ancient grain medley according to package directions.

Heat large skillet over medium-high until hot, place steak in the skillet and cook for 3-5 minutes on one side. Flip and cook in the same manner on the second side.

Place cooked steak onto cutting board and let rest for 5 minutes. Slice thinly against the grain. (Look for the lines in meat and cut across them.)

To make dressing, combine 1/8 cup oil and vinegar in a small bowl or jar.

To create the bowls, place a layer of the arugula in the bottom of the bowl. Spoon a layer of prepared ancient grain medley over the arugula. Place slices of steak over the ancient grain medley mixture. 

Top with diced tomatoes and cheese. Drizzle with olive oil and balsamic vinegar dressing.

May also be served with a spoonful of sour cream in place of the olive oil and balsamic vinegar.

Serve Warm

Variation: To make marinade, combine minced garlic, olive oil, and juice from 1/2 lime. Put marinade and steak in a zipper seal bag, making sure that the steak is well coated in the marinade. Marinate the steak for 15 minutes while the ancient grain medley is cooking. Cook the steak as directed above.


4 servings Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401