Farro is an Italian whole grain with a chewy texture and a delicate, nutty flavor. Because of its hearty texture, farro holds up really well in soups, risottos, and salads—soaking in dressing without becoming soggy.
Bring a medium pot of water to a boil over high heat. Rinse all produce. Peel onion, halve, and thinly slice. Strip thyme leaves, discarding stems. Cut cucumber and radishes into ¼-inchdice. Roughly chop parsley leaves, discarding stems. Halve lemon. Rinse steak and pat dry with paper towels.
When water is boiling, add farro and a generous pinch salt and cook until tender, 13-15 minutes. Drain, transfer to a medium bowl, and set aside.
While farro cooks, heat 1 tablespoon olive oil in medium pan over medium heat. When oil is shimmering, add onion and cook until soft, 7-8 minutes. Add red wine and sugar, stir to combine, and reduce heat to medium low. Simmer until pan is almost dry, 3-4 minutes. Add 2 tablespoons water and cook until mostly evaporated, 2 minutes more. Stir in thyme. Taste and add salt and pepper as needed. Remove pan from heat.
While onion jam cooks, heat 1 tablespoon canola oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. When oil is shimmering, add steak and sear until browned on outside and medium rare, about 4 minutes per side. Remove and set aside to rest for about 5 minutes.
While steak rests, add cucumber, radishes, parsley, juice of 1 lemon, and 1 tablespoon olive oil to bowl with farro and stir to combine. Taste and add salt and pepper as needed.
Slice steak against the grain into ¼-inch slices and divide evenly between 2 plates with farro salad. Top steak with red onion jam and serve.