Flank Steak with Farro and Mango Salsa
By America's Test KitchenPublished on February 14, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 cups whole farro 1 ½ teaspoons table salt, divided, plus salt for cooking farro1 (2 pound) flank steak, trimmed and cut into 4 equal steaks1 tablespoon ground cumin 1 teaspoon pepper, divided3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 mango, peeled, pitted, and cut into ¼-inch pieces1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces½ cup finely chopped red onion ½ cup chopped fresh cilantro 2 tablespoons lime juice
Before You Begin
To make four equal-size steaks, cut the steak in half lengthwise with the grain, and then cut each piece in half crosswise against the grain.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil, reduce heat to medium-low, and simmer until farro is tender with slight chew, about 20 minutes. Drain farro well.
- Meanwhile, pat steaks dry with paper towels and sprinkle with cumin, ½ teaspoon pepper, and ¾ teaspoon salt. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Combine mango, bell pepper, onion, cilantro, lime juice, remaining ¾ teaspoon salt, remaining ½ teaspoon pepper, and remaining 1 tablespoon oil in bowl. Measure out and reserve ½ cup salsa. Toss remaining salsa with farro in bowl. Slice steaks against grain on bias. Serve steaks with farro and reserved salsa, drizzled with extra oil.
Time
30 minutesYield
Serves 4Ingredients
2 cups whole farro
1 ½ teaspoons table salt, divided, plus salt for cooking farro
1 (2 pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ground cumin
1 teaspoon pepper, divided
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 mango, peeled, pitted, and cut into ¼-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 tablespoons lime juice
Ingredients
2 cups whole farro
1 ½ teaspoons table salt, divided, plus salt for cooking farro
1 (2 pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ground cumin
1 teaspoon pepper, divided
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 mango, peeled, pitted, and cut into ¼-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 tablespoons lime juice
Ingredients
2 cups whole farro
1 ½ teaspoons table salt, divided, plus salt for cooking farro
1 (2 pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ground cumin
1 teaspoon pepper, divided
3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
1 mango, peeled, pitted, and cut into ¼-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
½ cup finely chopped red onion
½ cup chopped fresh cilantro
2 tablespoons lime juice
Why This Recipe Works
Preparing the steak while the farro cooked made for a quick weeknight supper.
Before You Begin
To make four equal-size steaks, cut the steak in half lengthwise with the grain, and then cut each piece in half crosswise against the grain.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil, reduce heat to medium-low, and simmer until farro is tender with slight chew, about 20 minutes. Drain farro well.
- Meanwhile, pat steaks dry with paper towels and sprinkle with cumin, ½ teaspoon pepper, and ¾ teaspoon salt. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Combine mango, bell pepper, onion, cilantro, lime juice, remaining ¾ teaspoon salt, remaining ½ teaspoon pepper, and remaining 1 tablespoon oil in bowl. Measure out and reserve ½ cup salsa. Toss remaining salsa with farro in bowl. Slice steaks against grain on bias. Serve steaks with farro and reserved salsa, drizzled with extra oil.
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