Brush both sides of the steak with olive oil.

Using a small bowl, combine the seasonings (brown sugar, smoked paprika, salt, pepper, garlic powder and oregano). Rub both sides of steak with mixture. Wrap steaks in plastic wrap and refrigerate at least 4 hours, or overnight.

Using a medium bowl, whisk all ingredients together until well combined. (Note: This can be made at the same time as the steak rub. Just cover and let stand for a couple of hours.) For a smoother sauce, feel free to put this in a small food processor or mini-chopper.

Using a large sauté pan, add olive oil. Once hot, add onion and sauté for 3-4 minutes. Add garlic and continue cooking for 1-2 more minutes.

Add farro, water, corn and salt; increase heat to high and bring mixture to a boil.

Reduce heat to simmer, cover and let cook for 20 minutes.

Let stand uncovered for 3 minutes before fluffing lightly with a fork.

Preheat grill to medium-high heat.

Grill steak for 4-5 minutes. Flip steak over, turn heat off and let cook for 5-6 more minutes, or until steak reaches desired doneness.

Let steak rest on cutting board for 5 minutes before slicing.

Divide Farro Pilaf across 4 plates. Top pilaf with halved cherry tomatoes and sliced flank steak. Spoon chimichurri sauce over steak before serving.