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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.
Prep Time: 20 Min Cook Time: 20 Min Seasonal Menu Ribbon Series

About the Dish

  • Farro

    Farro

  • Flank Steak

    Flank Steak

  • Tamari

    Tamari

  • Mixed Mushrooms

    Mixed Mushrooms

  • Green Onion

    Green Onion

  • Shallot

    Shallot

  • Parsley

    Parsley

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Pomegranate Juice

    Pomegranate Juice

  • Dried Dark Berries

    Dried Dark Berries

  • Pecans

    Pecans

  • Salad Greens

    Salad Greens

METHOD

1
• Place a saucepan over high heat. Add farro, 3 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-high. Cook at an active boil until farro is tender, 15-20 minutes. • Drain farro. Return to pot off-heat, and cover until needed.
2
MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Pick and chop parsley leaves. • Peel and mince shallot. • Cut or tear salad greens into bite-size pieces. • Discard mushroom stems; thinly slice caps. • Halve steak with the grain.
3
In a bowl, combine steak, tamari and 1/4 teaspoon pepper. Turn to coat.
4
• Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add steak. Cook undisturbed until well-browned on bottom, 2-3 minutes. • Flip and cook until browned on bottom, 1-2 minutes. • Roll on sides to brown evenly. (For medium to medium-well, cook an additional 4-6 minutes, turning.) • Transfer steak to a plate to rest.
5
• Add 2 teaspoons cooking oil to pan. When oil is hot, add mushrooms in a single layer. Cook without disturbing until browned on bottom, 1-2 minutes. • Stir in green onion whites, half of shallot and 1/4 teaspoon kosher salt. Cook, stirring, until mushrooms are tender 3-4 minutes. Remove from heat.
6
• Slice steak against the grain into 1/4-inch thick slices, reserving all juices. • Place mushroom skillet over medium-high heat. Add steak and juices and half of parsley. Cook, stirring, until hot, about 1 minute.
7
In a bowl, whisk together remaining shallot, mustard, 2 tablespoons olive oil, pomegranate juice and 1/4 teaspoon kosher salt.
8
• Uncover farro. Add dried berries, pecans, green onion greens and pomegranate dressing. • In a large bowl, toss farro mixture with salad greens until greens are lightly wilted.
9
• Divide farro between 2 plates. Top with steak and mushrooms, and any pan juices. • Garnish with remaining parsley, and enjoy!