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Steak with Grilled Green Beans, Fennel & Farro
Ingredients
1/2 c.
quick-cooking farro
1 1/4 lb.
strip or sirloin steak
1/2 lb.
green beans, trimmed
1/2 lb.
wax beans, trimmed
2 tbsp.
olive oil, divided
Kosher salt
1 tbsp.
fennel seeds
Pinch red pepper flakes
2 tbsp.
white wine vinegar
1 tsp.
honey
1/4 c.
toasted pistachios, chopped
1
small bulb fennel, very thinly shaved
Fennel fronds, for serving
Instructions
STEP 1
Heat grill to medium-high. Cook farro per package directions. Drain, transfer to large bowl, and let cool to room temperature.
STEP 2
Season steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer to a cutting board and let rest.
STEP 3
Meanwhile, in second large bowl, toss green and wax beans 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.
STEP 4
In small skillet on medium, toast fennel seeds and pepper flakes until fragrant. Let cool, then pulse in spice grinder (or crush with side of heavy skillet) until mostly cracked.
STEP 5
While spices are cooling, in small bowl, whisk together vinegar, honey, remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt. Stir in fennel seed mixture 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.
Nutrition Facts
(per serving)
Calories:
460 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
22.5 g
Fiber:
7 g
Protein:
37 g
Sugar:
6 g
Meal Effort
Preparation:
20 minutes
Cook:
10 minutes
Total:
30 minutes