Coat both sides of steaks with pepper and rosemary.

Heat butter in a large skillet. Add steaks and cook over medium-high heat for 5-7 minutes per side for medium (or to your desired degree of doneness).

Remove steaks from skillet and sprinkle with salt. Serve.

Follow package instructions if they differ. Bring salted water to a boil. Add farro, return to a boil, then reduce heat to medium-high and cook uncovered for about 30 minutes, until soft. Drain and serve.

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.