Bistro Steak and Arugula Salad with Balsamic Vinaigrette

Rinse 0.66 cup pearled farro under cold water in a fine-mesh sieve until the water runs clear.

Place the farro in a small saucepan with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the grains are tender but still have a pleasant chew. Drain any excess water and set aside to cool slightly.

Preheat your oven to 400°F (200°C).

Wash and peel 1 large sweet potato, then dice it into 1/2-inch cubes. Peel 0.5 large red onion and cut it into 1/2-inch thick wedges. Remove the leaves from 2 sprigs of fresh thyme and discard the stems.

On a parchment-lined baking sheet, toss the diced sweet potato and onion wedges with 0.5 tbsp olive oil, the fresh thyme leaves, salt, and black pepper. Spread in a single layer and roast for 20-25 minutes until the potatoes are golden-brown and caramelized at the edges.

While the vegetables roast, place 2 tbsp walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and roughly chop.

Prepare the vinaigrette: Mince 1 clove of garlic finely. In a small bowl, whisk together the minced garlic, 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, and a pinch of salt and pepper. Slowly drizzle in 0.5 tbsp olive oil while whisking vigorously to create a thick, emulsified dressing.

Take the cold leftover 18 oz Bistro-Style Seared Steak from the refrigerator. Using a sharp chef's knife, slice the steak very thinly (about 1/8-inch thick) against the grain. Slicing against the grain cuts through the tough muscle fibers, ensuring every bite is tender.

Wash 1 cup cherry tomatoes and cut them in half. Wash 0.5 large cucumber, peel if desired, and slice into half-moons.

In a large mixing bowl, combine 4 cups baby arugula, the cooked farro, roasted sweet potatoes, roasted red onions, halved cherry tomatoes, and sliced cucumbers.

Add 0.25 cup dried cranberries and the toasted walnuts to the bowl. Pour the balsamic vinaigrette over the salad and toss gently to ensure everything is evenly coated.

Divide the salad between two large bowls. Arrange the thin slices of steak over the top of each salad. Crumble 1 oz goat cheese over the steak and serve immediately while the roasted elements are still warm.