Seared ribeye steak with chimichurri

Fit bodies shouldn't fear red meat.

Athletes can benefit from incorporating some red meat into their diets. It’s an excellent source of protein and vitamin B12, which promotes healthy red blood cells (that deliver oxygen to the body’s tissues) and helps fight fatigue. “This recipe features a lean cut and can also be made for a hearty dinner,” says San-Francisco based chef Lynda Marren, founder of Just Add Salt.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

Photography and styling by Julia Gartland


1 5-ounce ribeye steak
Kosher salt
1 tablespoon canola or grapeseed oil
½ cup farro, cooked
1 cup baby arugula
10 cherry tomatoes, halved
2 tablespoons chimichurri



Season steak generously on both sides with salt. Heat a cast-iron skillet over medium-high heat; add oil and swirl to coat. Add steak, and sear for five minutes without moving, until a brown crust forms. Flip steak over, and sear for another three to five minutes, or until an instant-read thermometer reaches 140° (for medium-rare.) Remove from heat. Once cooled, slice and place in an airtight container.


Place cooked farro, arugula, and cherry tomatoes in a separate container and store everything in the fridge.



In a microwave-safe bowl, heat the farro for 90 seconds. Add the sliced steak and microwave both for an additional 30 seconds. Plate farro and steak with the arugula and cherry tomatoes and serve with the chimichurri sauce. Season with salt and pepper as desired.

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