Aleppo Grilled Steak with Farro Salad

Name: Aleppo Grilled Steak with Farro Salad
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 1/2 c. quick-cooking farro; 2 12-oz. strip steaks (each about 11/2 inches thick); 3/4 tsp. Aleppo pepper; Kosher salt and pepper; 2 tsp. grated lemon zest plus 3 Tbsp. lemon juice; 2 small shallots, thinly sliced; 3 tbsp. olive oil; 3/4 c. pitted Castelvetrano olives, crushed and roughly chopped; 1/4 c. flat-leaf parsley, roughly chopped; 1/4 c. fresh mint, torn or roughly chopped

Bonus: You can prep this healthy dinner ahead of time.

By Kate MerkerPublished: Jun 10, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

700

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Mild, sweet and slightly fruity Aleppo pepper adds so much flavor to smoky grilled steak. Dig in!

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Ingredients

1 1/2 cups
quick-cooking farro
2
12-oz. strip steaks (each about 11/2 inches thick)
3/4 tsp.
Aleppo pepper
Kosher salt and pepper
2 tsp.
grated lemon zest plus 3 Tbsp. lemon juice
2
small shallots, thinly sliced
3 Tbsp.
olive oil
3/4 cup
pitted Castelvetrano olives, crushed and roughly chopped
1/4 cup
flat-leaf parsley, roughly chopped
1/4 cup
fresh mint, torn or roughly chopped

Directions

1. Step 1Heat grill to medium. Cook farro per package directions.
2. Step 2Season steak with Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper and grill steak to desired doneness, 5 to 8 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
3. Step 3In medium bowl, combine lemon zest and juice, shallots, and 1/2 teaspoon each salt and pepper and let sit 5 minutes. Stir in oil, then toss with farro. Fold in olives, parsley, and mint and serve with steak.

MAKE-AHEAD TIP: Make the farro salad without the herbs and refrigerate up to two days. Fold in the herbs just before serving.

NUTRITIONAL INFORMATION (per serving): About 700 calories, 31 g fat (10.5 g saturated), 48 g protein, 860 mg sodium, 57 g carb, 9 g fiber

Did you make this recipe? Comment below!

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