Directions:

1. Marinade for London Broil: In a mixing bowl, combine canola oil, red wine vinegar, Chablis wine, soy sauce, Dijon mustard, cumin, coriander, thyme leaves, black pepper, tabasco sauce, cilantro and garlic. Mix until well blended. Remove fat and skin from London broil. Following the grain of the meat, cut into 1-inch thick steaks. Pour marinade over meat on both sides to evenly coat. Keep refrigerated for 2 hours to marinate. Drain and discard excess sauce before cooking. Broil steak for 3 to 4 minutes on each side. Transfer to a 350°F oven. Cook for 10 to 15 minutes or until internal temperature reaches 145°F. Using a sharp knife, carve across the grain at an angle into ¼-inch thin slices. Cool quickly under refrigeration. Keep refrigerated until ready to use.
2. Farro: In a medium pot, add vegetable stock and farro. Bring to a boil. Reduce heat to medium low, cover and simmer for 25 minutes or until tender and the liquid is absorbed. Fluff with a fork. Cool quickly under refrigeration. Keep refrigerated until ready to use.
3. Salad Build: For each portion, combine 2 cups field greens and 2 tablespoons balsamic dressing in a bowl. Add ¼ cup diced cucumbers, ¼ cup diced red onions, 2 tablespoons blue cheese crumbles and 2 tablespoons diced tomatoes. Toss to evenly coat. Place field green mixture on a plate. Place ½ cup cooked Farro in the center of the salad. Place 3 ounces London broil next to the Farro and serve.