In a nonstick grill pan, heat 1 tsp. of the oil over medium-high heat. Add the broccolini. Cook, stirring occasionally, for 8 minutes. Remove from pan; keep warm. Add 2 tsp. of the oil to the same pan. Add the steak. Cook for 2 to 3 minutes per side, cooking in batches if needed. Transfer to a cutting board and tent loosely with foil.
In a medium bowl, whisk together 1 Tbs. oil, the lemon juice, sugar, and salt. Microwave the farro to warm. Stir in the broccolini, dressing, and onion. Slice the steak crosswise, reserve 1/3 of the steak for Thursday's dinner. Serve the farro with the steak. Top with Parmesan.
Trim 1 ½ lbs. beef skirt steak; cut crosswise into thirds. In a large zip-top bag, combine 3 Tbs. reduced sodium soy sauce, 2 Tbs. olive oil, 1 Tbs. each balsamic vinegar and honey, and 2 crushed garlic cloves. Add steak; seal bag and turn to coat. Refrigerate.
Prepare 1 ¼ cups semi-pearled farro according to package directions. Cool and store in the fridge.