Ingredients
- 3/4 c. packed fresh cilantro leaves
- 3/4 c. packed fresh parsley leaves
- 1/4 c. extra-virgin olive oil
- 2 cloves garlic, peeled
- 3 tbsp. red wine vinegar
- 1 tbsp. fresh lime juice
- 1 1/2 tsp. kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes
- 1 lb. flank steak
- 1 jalapeño, stem and seeds removed
- 1/2 medium avocado
- 1/2 c. sour cream
- 1/4 c. fresh cilantro
- 1 clove garlic
- 3 tbsp. fresh lime juice
- Kosher salt
- 4 c. water
- 1 c. farro, rinsed
- 1 c. corn kernels, thawed if frozen
- 1 (15-oz.) can black beans, rinsed and drained
- 4 c. packed arugula
- 1 c. halved cherry tomatoes
- Chopped avocado and crumbled feta, for serving
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