Warm Farro Salad w/ Grilled Flank Steak | epicuricloud (Tina Verrelli)

Ingredients

• 1 1/2 pound flank steak
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 2 tablespoons dijon mustard
• 3 garlic cloves (roughly chopped)
• 2 tablespoons light brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 lemon juiced
• 1/4 cup flat leaf parsley (chopped)
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons shallots (finely minced)
• 2 tablespoons red wine vinegar
• 1/2 lemon (juiced)
• 1 tablespoon dijon mustard
• 3 tablespoons flat leaf parsley (finely chopped)
• 1/2 cup extra virgin olive oil
• 12 ounces pearled farro
• 2 teaspoons salt
• 5 cups water
• 1 recipe Dijon Vinaigrette
• 3 cups halved grape tomatoes
• 2 1/2 cups thin green beans ((8-ounces) cut in 1 1/2 inch pieces and blanched*)