Mike Garten

Steak with Grilled Green Beans, Fennel & Farro

Name: Steak with Grilled Green Beans, Fennel & Farro
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 c. quick-cooking farro; 1 1/4 lb. strip or sirloin steak; 1/2 lb. green beans, trimmed; 1/2 lb. wax beans, trimmed; 2 tbsp. olive oil, divided; Kosher salt; 1 tbsp. fennel seeds; Pinch red pepper flakes; 2 tbsp. white wine vinegar; 1 tsp. honey; 1/4 c. toasted pistachios, chopped; 1 small bulb fennel, very thinly shaved; Fennel fronds, for serving

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

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Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

460

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Fire up the grill to char green beans and steak for the ultimate summer dinner.

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Ingredients

1/2 cup
quick-cooking farro
1 1/4 lb.
strip or sirloin steak
1/2 lb.
green beans, trimmed
1/2 lb.
wax beans, trimmed
2 Tbsp.
olive oil, divided
Kosher salt
1 Tbsp.
fennel seeds
Pinch red pepper flakes
2 Tbsp.
white wine vinegar
1 tsp.
honey
1/4 cup
toasted pistachios, chopped
1
small bulb fennel, very thinly shaved
Fennel fronds, for serving

Directions

1. Step 1Heat grill to medium-high. Cook farro per package directions. Drain, transfer to large bowl, and let cool to room temperature.
2. Step 2Season steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer to a cutting board and let rest.
3. Step 3Meanwhile, in second large bowl, toss green and wax beans with 1/2 tablespoon oil and 1/4 teaspoon salt. Grill beans, turning occasionally, until just tender, 4 to 6 minutes. Transfer to bowl with farro.
4. Step 4In small skillet on medium, toast fennel seeds and pepper flakes until fragrant. Let cool, then pulse in spice grinder (or crush with side of heavy skillet) until mostly cracked.
5. Step 5While spices are cooling, in small bowl, whisk together vinegar, honey, remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt. Stir in fennel seed mixture and pistachios. Toss farro and beans with dressing and fold in fennel. Slice steak and serve with farro salad, topped with fennel fronds if desired.