Step 1

Combine farro and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 45 minutes or until just tender. Drain.

Step 2

Meanwhile, combine vinegar, garlic, marjoram and 1½ tablespoons of the oil in a large bowl; season to taste. Add the steaks; turn to coat in marinade. Stand steaks at room temperature for 30 minutes before cooking.

Step 3

Meanwhile, make almond and capsicum pesto.

Step 4

Drain steak from marinade. Cook steak on a heated grill plate (or barbecue) over high heat for 2 minutes each side for medium, or until cooked to your liking (see tips). Remove from heat; rest, covered loosely with foil, for 5 minutes.

Step 5

Place farro and half the pesto in a large bowl with artichokes, olives, tomato, capsicum, beans, spinach and remaining oil; toss to combine, season. Divide among bowls. Thinly slice steak. Place steak on salad; top with remaining pesto.