Steak With Faro Recipes

PAN-SEARED STEAK WITH RED WINE SAUCE

Pan-Seared Steak With Red Wine Sauce image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories dinner, steaks and chops, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Grilled Rib Eye Steak on Feta Farro with Garden Goodies and Grilled Lemon image

This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.

Provided by Molly Yeh

Categories main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 32

Ingredients

1 stick (120 grams) unsalted butter, at room temperature
1/4 cup chopped fresh Italian parsley
2 scallions, finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 cup (75 grams) toasted sliced almonds
1 tablespoon toasted sesame seeds
Pinch kosher salt
1 teaspoon kosher salt
2 cups (208 grams) farro, rinsed
1 tablespoon light brown sugar
1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Two 1 1/2-inch-thick boneless rib eyes (about 1 1/2 pounds/680 grams each), at room temperature
6 scallions, trimmed
1 lemon, halved
10 ounces (1 1/2 cups/283 grams) cherry tomatoes, quartered
2 Persian cucumbers, thinly sliced
1/4 cup Garlic Oil, recipe follows
1/2 cup coarsely chopped or torn fresh cilantro leaves
1/2 cup coarsely chopped or torn fresh mint leaves
1/2 cup (55 grams) crumbled feta
2 small heads garlic, peeled (about 1/2 heaping cup cloves)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes

Steps:

For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

STEAK WITH FARO

Steak with Faro image

Number Of Ingredients 9

Ingredients

2 cups faro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chili sauce
12 asparagus spears, trimmed and cut into thirds
2 medium carrots, thinly sliced
6 radishes, thinly sliced
1/4 red onion, thinly sliced
8 thin slices grilled beef flank steaks

Steps:

In a large sauce pan over high heat, combine the faro, salt and pepper. Add enough water to cover the faro by 2-3 inches, bring to a boil, reduce the heat and simmer for 25 to 30 minutes until the faro is tender and chewy. Drain the excess water and transfer to faro to a serving bowl. Heat 1 cup of water in a large skillet, bring to a simmer, add the asparagus and cook for 2 minutes until the asparagus is tender but still bright green. Plunge the asparagus into ice water just long enough to stop the cooking and then transfer to a plate. Add the chili sauce, asparagus, carrots, radishes and onion to the cooked faro. Serve topped with slices of steak.

Nutrition Facts : Nutritional Facts Serves

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