Seared Flank Steak & Mushrooms with Pomegranate-Dressed Greens & Farro
As if perfectly-seared flank steak isn’t tantalizing enough, this recipe calls for marinating it in tamari, which makes it extra savory and a touch more tender. It’s served with mushrooms sauteed with delicate green onion and shallot, and a simple whole grain salad. The bouncy farro, an ancient grain derived from a specific variety of wheat, is tossed with dried berries, pecans, greens and a quick pomegranate dressing that’s a pleasantly sweet contrast to the deep umami flavors in the dish.