Steak marinated overnight, then quick-seared and paired with farro and roasted grapes.
Calories: 631kcal
Ingredients
Marinade
1shallot
1.5Tbsred wine vinegar
1.5teaspoonsumacor fresh lemon zest
2.5teaspooncoriander seeds*
Pinch of allspice
Dressing
1clovegarlic
3Tbsolive oil
1.5Tbsred wine vinegar
Salt and pepper
Everything else
1lbsskirt steak
1cupsdry farro**
1lbsgrapesmuscat if you can find them
½bunch of parsley
Drizzle of honey - optional
Pink peppercorns - optional
Instructions
MAIRNADE THE STEAK - 2 HOURS OR OVERNIGHT
Grate the shallot. If you don't have sumac, zest 1 lemon.
Grind the coriander seeds and toast them (it sounds overly fancy, but it's worth it for the extra flavor. Otherwise, use 1 teaspoon 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.
Combine all marinade ingredients in a bowl to form a paste.
Cut the skirt steak into 6 inch lengths and rub the paste all over. Seal and refrigerate.
MAKE THE FARRO & ROAST THE GRAPES
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.
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.
Grapes: Place ¾ 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
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
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.
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
Mix dressing in with the farro in the pan you cooked it in, or a large bowl. Then put it on plates.
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.
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 teaspoon of ground coriander. **1 cup of farro will yield about 3 cups when cooked. You can also use barley or another nutty grain.