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Seared steak with farro and roasted muscat grapes

Seared steak with farro and roasted muscat grapes

Steak marinated overnight, then quick-seared and paired with farro and roasted grapes.
Calories 631 kcal

Ingredients

Marinade

  • 1 shallot
  • 1.5 Tbs red wine vinegar
  • 1.5 tsp sumac or fresh lemon zest
  • 2.5 Tsp coriander seeds*
  • Pinch of allspice

Dressing

  • 1 clove garlic
  • 3 Tbs olive oil
  • 1.5 Tbs red wine vinegar
  • Salt and pepper

Everything else

  • 1 lbs skirt steak
  • 1 cups dry farro**
  • 1 lbs grapes muscat if you can find them
  • 1/2 bunch of parsley
  • Drizzle of honey - optional
  • Pink peppercorns - optional

Instructions

MAIRNADE THE STEAK - 2 HOURS OR OVERNIGHT

  1. Grate the shallot. If you don't have sumac, zest 1 lemon.
  2. Grind the coriander seeds and toast them (it sounds overly fancy, but it's worth it for the extra flavor. Otherwise, use 1 tsp ground coriander). To toast them, heat a small pan to medium and add in the Coriander seeds, whole. Stir them around until fragrant, usually only a couple minutes. Do not take your eyes off them or they will burn.
  3. Combine all marinade ingredients in a bowl to form a paste.
  4. Cut the skirt steak into 6 inch lengths and rub the paste all over. Seal and refrigerate.

MAKE THE FARRO & ROAST THE GRAPES

  1. Farro: Follow the directions on your farro packaging to get the right amount of water. Add salt to it - enough that it tastes like salt water (trust me, it makes a big difference to the flavor of the grain and it won't be overly salty). Cook for as long as the package says, usually between 25 and 40 minutes.
  2. If you are an overachiever, when the farro is done, drain it and spread over a sheet pan. Throw in the oven for 5 minutes with the grapes to dry out a bit, so more of the dressing soaks in.
  3. Grapes: Place 3/4 of the grapes on a sheet pan and roast at 400 degrees (no need to wait for the preheat). Cook until warmed 10-15 minutes, you are not trying to brown them. (The unroasted grapes will be added to the dish at the end). Reduce heat of oven to keep grapes warm when finished.

MAKE THE DRESSING

  1. Pound the garlic until it's a paste, add some salt. Add the garlic to a bowl and whisk in the olive oil, vinegar, salt and pepper.

Make the steak

  1. Heat a cast iron pan until very hot (cast iron holds heat well after you place cold meat on it). Remove the steak from the fridge and season with salt and pepper.
  2. Add 2 Tbs of oil to the pan, add steak and cook until browned, about 3-5 minutes. Brown other side. Then lower the heat to finish cooking the steak until desired doneness (or throw the pan in the oven with the grapes).

COMBINE & SERVE

  1. Mix dressing in with the farro in the pan you cooked it in, or a large bowl. Then put it on plates.
  2. Thinly slice the steak against the grain. Add it to the farro along with the roasted grapes, fresh grapes, and parsley. Top with fresh cracked pink peppercorns if you have them (they are slightly citrusy), and a drizzle of honey if you'd like.

Recipe Notes

* Coriander seeds, toasted and then crushed are worth it. But if you don't want to buy a whole bunch for just one recipe, sub in 1 tsp of ground coriander.
**1 cup of farro will yield about 3 cups when cooked. You can also use barley or another nutty grain.