Chef Raymundo builds a vibrant, nourishing bowl around flank steak marinated with lemon, garlic, oregano, and parsley. The steak is sliced then served with farro and a mix of roasted broccoli, zucchini, and red bell pepper. A tomato herb sauce made with garlic, basil, and thyme is included on the side to bring everything together.
Nutritional facts
Protein
41g
Carbs
35g
Calories
560kcal
Fat
27g
Ingredients
Zucchini, Lemon Juice, Basil, Black Pepper, Extra Virgin Olive Oil, Plum Tomato, Kosher Salt, Flank Steak, Shallot, Red Bell Pepper, Broccoli , Garlic, Oregano, Thyme, Farro, Italian Parsley
Contains wheat.
Reviews
3.9
Based on 95 reviews
Erin · 08/08/26
Needs more salt. Lacked a bit of flavor.
Edgar · 08/06/26
Brad · 08/04/26
Not bad
Laura · 07/06/26
Denise · 07/29/26
Kara · 07/29/26
Was okay, but needed extra seasoning and additions to make it better.
Lindsay · 07/28/26
Justin · 07/27/26
Helen · 07/27/26
Packed full of protein and fiber. I love the chewy text ur of farrow. It should be in more meals!
Nicole · 07/27/26
I did not enjoy the texture of the steak. It made me think of meat glued steak. The vegetables were nice.
kim · 07/26/26
J. · 07/26/26
The steak was tough
We had to add Steak sauce to improve flavor.
priscilla · 07/25/26
Cooking instructions were too long -- steak ended up overcooked. It has good potential!
Rebecca · 07/25/26
The steak was juicy but tough to chew. I didn’t enjoy it at all
Joann · 07/24/26
Rahiem · 07/24/26
You won't let me move on without rating
Melissa · 07/23/26
Can’t even cut it with a knife, impossible to chew
Janice · 07/23/26
Steak was very tough even though it cooked in the oven for the minimal amount of recommended time. Entire meal was bland outside of the sauce. Needs more seasoning/salt
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
