Mild, sweet and slightly fruity Aleppo pepper adds so much flavor to smoky grilled steak. Dig in!
12-oz. strip steaks (each about 11/2 inches thick)
Kosher salt and pepper
grated lemon zest plus 3 Tbsp. lemon juice
small shallots, thinly sliced
pitted Castelvetrano olives, crushed and roughly chopped
flat-leaf parsley, roughly chopped
fresh mint, torn or roughly chopped
- Heat grill to medium. Cook farro per package directions.
- 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.
- 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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