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Aleppo Grilled Steak with Farro Salad

Bonus: You can prep this healthy dinner ahead of time.

aleppo grilled steak with farro salad
Mike Garten

Mild, sweet and slightly fruity Aleppo pepper adds so much flavor to smoky grilled steak. Dig in!

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Cal/Serv: 700
Yields: 4 servings
Total Time: 0 hours 25 mins
1 1/2 c.

quick-cooking farro


12-oz. strip steaks (each about 11/2 inches thick)

3/4 tsp.

Aleppo pepper

Kosher salt and pepper

2 tsp.

grated lemon zest plus 3 Tbsp. lemon juice


small shallots, thinly sliced

3 tbsp.

olive oil

3/4 c.

pitted Castelvetrano olives, crushed and roughly chopped

1/4 c.

flat-leaf parsley, roughly chopped

1/4 c.

fresh mint, torn or roughly chopped

  1. Heat grill to medium. Cook farro per package directions.
  2. Season steak with Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper and grill steak to desired doneness, 5 to 8 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
  3. In medium bowl, combine lemon zest and juice, shallots, and 1/2 teaspoon each salt and pepper and let sit 5 minutes. Stir in oil, then toss with farro. Fold in olives, parsley, and mint and serve with steak.

MAKE-AHEAD TIP: Make the farro salad without the herbs and refrigerate up to two days. Fold in the herbs just before serving.

NUTRITIONAL INFORMATION (per serving): About 700 calories, 31 g fat (10.5 g saturated), 48 g protein, 860 mg sodium, 57 g carb, 9 g fiber

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