Cast Iron


August 17, 2016
0 Ratings
Photo by Maddy Sweitzer-Lamme
  • Serves 4
Author Notes

Lightly roasted cherry tomatoes really pop against nutty farro and rich steak in this filling summer salad. —Maddy Sweitzer-Lamme

What You'll Need
  • 1.5 pounds flank steak
  • 1 tablespoon light brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 pound farro
  • 2 bunches asparagus
  • 2 pints cherry tomatoes
  • 1 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • salt to taste
  • fresh ground pepper to taste
  • 1/2 cup dry roasted, shelled pistachio nuts
  • 4 ounces goat cheese
  1. Combine dry rub ingredients and coat flank steak in the rub. Let sit in refrigerator at least one hour, or up to overnight.
  2. Cook farro according to the directions on the package. I prefer semi-pearled farro because it cooks faster and you don’t have to soak it. Read the package before you buy it. Once cooked, drain it and let cook.
  3. Preheat oven to 425. Coat asparagus with a few tablespoons of olive oil and some salt and pepper. Roast for 12 minutes until tender but still crisp. Do the same to the tomatoes, roasting for about 20 minutes.
  4. Whisk together ¾ olive oil, 1 tbsp Dijon mustard, 1 tbsp honey, and salt and pepper to taste. Mix with farro and spread on a big platter.
  5. Heat a cast iron skillet over high heat until it smokes, then place your steak in the pan and cook for 5 minutes. Flip and cook the other side for 5 minutes, then rest off the heat for 10 minutes. Slice against the grain and place on top of the farro. Arrange everything on top of the farro and serve with red wine. Alternately, just toss everything together and smash it into your face.

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