2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1/4 plus 1/8 teaspoon cracked black pepper, divided
3 cloves garlic, minced, divided
1 cup reduced-sodium beef broth
1/2 cup pearlized farro
1 cup thinly sliced kale
1/4 cup dried sweetened cranberries or cherries
2 tablespoons sliced almonds
2 teaspoons fresh lemon juice
Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Season steaks with salt. Serve with farro mixture.
Nutrition information per serving: 550 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 6 g Monounsaturated Fat; 110 mg Cholesterol; 682 mg Sodium; 59 g Total Carbohydrate; 10 g Dietary Fiber; 47 g Protein; 4.5 mg Iron; 15.1 mg Niacin; 1.1 mg Vitamin B6; 2 mcg Vitamin B12; 8.2 mg Zinc; 62.1 mcg Selenium;