Steak with Grilled Green Beans, Fennel & Farro
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10
  • 1/2 cup quick-cooking farro - can use rice and quinoa
  • 500 g steak - you can cut if you want after cooking
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 salt - for dressing
  • 1 tbsp fennel seeds -can use pine nuts, sesame seed
  • 2 tbsp. white wine vinegar
  • 1 tsp honey
  • 1/4 cup toasted pistachios, chopped
  • 1 small bulb fennel, very thinly shaved (optional)
DIRECTIONS
  1. Cook farro per package directions. Drain, transfer to large bowl, and let cool to room temperature.
  2. Season steak with 1/2 teaspoon each salt and pepper and fry to desired rareness , 6 to 8 minutes per side for medium-rare. Transfer to a cutting board and let rest.
  3. Meanwhile, in second large bowl, toss green 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. In small skillet on medium, toast fennel seeds until fragrant. Let cool, then pulse in spice grinder (or crush with side of heavy skillet) until mostly cracked then let cool.
  5. In small bowl, whisk together vinegar, honey, remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt. Stir in fennel seed 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.
RECIPE BACKSTORY
A delicious steak dinner for all summer