Best Steak With Faro Recipes

Steak with Faro image

Number Of Ingredients 9

2 cups faro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chili sauce
12 asparagus spears, trimmed and cut into thirds
2 medium carrots, thinly sliced
6 radishes, thinly sliced
1/4 red onion, thinly sliced
8 thin slices grilled beef flank steaks

Steps:

In a large sauce pan over high heat, combine the faro, salt and pepper. Add enough water to cover the faro by 2-3 inches, bring to a boil, reduce the heat and simmer for 25 to 30 minutes until the faro is tender and chewy. Drain the excess water and transfer to faro to a serving bowl. Heat 1 cup of water in a large skillet, bring to a simmer, add the asparagus and cook for 2 minutes until the asparagus is tender but still bright green. Plunge the asparagus into ice water just long enough to stop the cooking and then transfer to a plate. Add the chili sauce, asparagus, carrots, radishes and onion to the cooked faro. Serve topped with slices of steak.

Nutrition Facts : Nutritional Facts Serves

Grain Bowls with Grilled Corn, Steak, and Avocado image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 11

1 lb. skirt or flank steak
1 1/2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, plus more
3 large or 4 small ears of corn, shucked
2 cups cooked whole grains, such as quinoa, farro, rice, or barley
3 oz. crumbled feta or Cotija cheese (about 1/2 cup)
4 scallions, thinly sliced
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 avocado, peeled, thinly sliced
Creamy Jalapeño Sauce (for serving)

Steps:

Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare (2-3 minutes per side for skirt; 3-4 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.
Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.
Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"-6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.
Do Ahead: Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.