Seared steak with farro and roasted muscat grapes

🧂 Ingredients

• 1 shallot
• 1.5 Tbs red wine vinegar
• 1.5 teaspoon sumac

  or fresh lemon zest
• 2.5 teaspoon coriander seeds*
• Pinch of allspice
• 1 clove garlic
• 3 Tbs olive oil
• 1.5 Tbs red wine vinegar
• Salt and pepper
• 1 lbs skirt steak
• 1 cups dry farro**
• 1 lbs grapes

  muscat if you can find them
• ½ bunch of parsley
• Drizzle of honey - optional
• Pink peppercorns - optional

Instructions

• 1 Grate the shallot. If you don't have sumac, zest 1 lemon.
• 2 Grind the coriander seeds and toast them (it sounds overly fancy, but it's worth
  it for the extra flavor. Otherwise, use 1 teaspoon ground coriander). To toast
  them, heat a small pan to medium and add in the Coriander seeds, whole. Stir
  them around until fragrant, usually only a couple minutes. Do not take your eyes
  off them or they will burn.
• 3 Combine all marinade ingredients in a bowl to form a paste.
• 4 Cut the skirt steak into 6 inch lengths and rub the paste all over. Seal and
  refrigerate.
• 5 Farro: Follow the directions on your farro packaging to get the right amount of
  water. Add salt to it - enough that it tastes like salt water (trust me, it
  makes a big difference to the flavor of the grain and it won't be overly salty).
  Cook for as long as the package says, usually between 25 and 40 minutes.
• 6 If you are an overachiever, when the farro is done, drain it and spread over a
  sheet pan. Throw in the oven for 5 minutes with the grapes to dry out a bit, so
  more of the dressing soaks in.
• 7 Grapes: Place ¾ of the grapes on a sheet pan and roast at 400 degrees (no need
  to wait for the preheat). Cook until warmed 10-15 minutes, you are not trying to
  brown them. (The unroasted grapes will be added to the dish at the end). Reduce
  heat of oven to keep grapes warm when finished.
• 8 Pound the garlic until it's a paste, add some salt. Add the garlic to a bowl and
  whisk in the olive oil, vinegar, salt and pepper.
• 9 Heat a cast iron pan until very hot (cast iron holds heat well after you place
  cold meat on it). Remove the steak from the fridge and season with salt and
  pepper.
• 10 Add 2 Tbs of oil to the pan, add steak and cook until browned, about 3-5
  minutes. Brown other side. Then lower the heat to finish cooking the steak until
  desired doneness (or throw the pan in the oven with the grapes).
• 11 Mix dressing in with the farro in the pan you cooked it in, or a large bowl.
  Then put it on plates.
• 12 Thinly slice the steak against the grain. Add it to the farro along with the
  roasted grapes, fresh grapes, and parsley. Top with fresh cracked pink
  peppercorns if you have them (they are slightly citrusy), and a drizzle of honey
  if you'd like.

Nutrition Info