Add water, emmer, and ½ teaspoon salt to a pressure cooker. Secure the lid and set it to pressure. Cook on high for 30 minutes with a quick release.
While it is cooking, cut all your veggies for the bowl. I like to make sure they are bite-sized and easy to manage.
Toward the end of the cooking time, get started on the steak. Make sure the steaks are at room temp. Sprinkle both sides with salt, garlic, and pepper. Press into the steak.
Heat your pan, I prefer cast iron, over medium-high heat. Drizzle with your oil, then add the 2 steaks. Cook for about 3-5 minutes per side for rare. Add another 2-3 minutes if you want a medium-rare. Flip only once to get the perfect sear.
Remove from heat and allow to rest for about 5 minutes.
Start putting together your bowl. Thinly slice your steak once everything is together. I used ½ steak per bowl I made.
Eat the bowl as is, or use a dressing as I did. To make the dressing, combine all ingredients and mix well. Taste, add salt and pepper as needed.
If you are using this as meal prep, once everything is cooled, package as desired. They will stay good in the fridge for up to 5 days!