Flank steak is perhaps my favorite cut of beef these days. It grills beautifully and quickly and only a fast marinade is necessary to infuse it with flavor. Frequently used for fajitas and stir fries, I personally love flank steak best for beef salads, tacos and sandwiches, and if cooked right it tastes great served either warm or cold.
I was brainstorming to come up with a new grain-based salad to prepare for a holiday party recently, when I came across Creative Chilled Farro Salads by Anthony Pierce at Tuscan Fields. One salad that especially caught my eye on that page was Tony’s Strawberry, Golden Pineapple & Coconut Farro Salad. There was no actual recipe given, but I thought I could use it as inspiration for coming up with a tropical-style shrimp and farro salad of my own.