Mediterranean cuisine

Medium

Grilled Steak Salad With Farro Harrira

Name: Grilled Steak Salad With Farro Harrira
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 lb. Steak; 2 tbsp. Extra olive oil; 1 bu. Broccolini; 1 large Red pepper; 1 bu, Green onions (whites only); Marinade spices; 1/2 tsp. Turmeric; 1/2 tsp. Garlic powder; 1/2 tsp. Onion powder; 1 tsp. Smoked paprica; 2 tsp. Sumac; 1/2 tsp. Ginger powder; 1 tsp. Harissa; 1 tsp. Salt; 1 tsp. Pepper; Risotto; 1 tbsp. Extra virgin olive oil; 1/4 cup Onion, fine chopped; 1/4 cup Celery, fine chopped; 1/4 cup Carrrot, fine chopped; 1 clove Garlic, minced; 1/4 cup Piquillo pepper, diced; 1/2 cup San marsano canned tomato; 1 cup Farro; 3 cup Chicken stock; 2 tbsp. Cilantro; 1/2 large Lemon juice; Salad; 2 cup Watercress; 1/4 ea. Red onion, shaved

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The texture on texture that’s what’s in this dish! The sensational smokey marinade on the succulent steak. The citrus and fresh herbs in the salad just cuts in with tangy freshness. The charred Broccolini and red pepper just pop out and add to that Mediterranean vibe. The dish is maxed out with a harmonious plateful of color flavor and texture. Suggestion: you can really lighten the load by preparing some elements to this dish earlier making it a fun dish to offer your guests and each mouthful will endeavor to take their taste buds on an exciting journey.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

12 lb. Steak
2 tbsp. Extra olive oil
1 bu. Broccolini
1 large Red pepper
1 bu, Green onions (whites only)
Marinade spices
1/2 tsp. Turmeric
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1 tsp. Smoked paprica
2 tsp. Sumac
1/2 tsp. Ginger powder
1 tsp. Harissa
1 tsp. Salt
1 tsp. Pepper
Risotto
1 tbsp. Extra virgin olive oil
1/4 cup Onion, fine chopped
1/4 cup Celery, fine chopped
1/4 cup Carrrot, fine chopped
1 clove Garlic, minced
1/4 cup Piquillo pepper, diced
1/2 cup San marsano canned tomato
1 cup Farro
3 cup Chicken stock
2 tbsp. Cilantro
1/2 large Lemon juice
Salad
2 cup Watercress
1/4 ea. Red onion, shaved
1 ea. Frisée, yellow part only
5 stalks Black kale, cleaned and shredded
6 ea. Red radish, shaved
1/4 cup Mint leaves
1/2 cup Parsley leaves
1/2 ea. Garlic, grated
1 tbsp. Red wine vinegar
2 tbsp. Extra virgin olive oil
1/4 tsb Salt
1/4 tsp. Pepper

Directions:

Step 1

In a small bowl, mix together the [Marinade spices].

Step 2

Season steak liberally with salt and pepper. Rub the dry seasoning and olive oil on the steaks and allow to marinate.

Step 3

In a medium pot, sweat the carrot, celery, onions, and garlic with olive oil. Add the piquillo pepper, tomato, farro, and half the chicken stock. Stir releases starch from farro.

Step 4

In a grill cast iron or pan, grill the steaks with a little oil until browned. Transfer to steaks to a pan and cook in the oven until the desired temp. Grill or sauté the peppers, green onions, and broccolini in the same pan as the steaks.

Step 5

Add remainder of chicken stock. Once the farro is just about cooked, add the kale (cook 3 minutes then) add the lemons juice, and cilantro.

Step 6

In a medium bowl, toss the [Salad].

Step 7

Place the farro in the middle of the plate. Thinly slice the steak and layer with the salad on top of the farro. Sprinkle some of the remaining steak seasonings.

Step 8

Enjoy!