Seared Sirloin With Red Onion Jam and Cucumber-Radish Farro Salad

Try this easy weeknight dinner idea from Plated
By
Contributor
What Are Ancient Grains, Why You Should Eat Them, and 13 Ways to Cook Them

Plated

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.

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2
Servings
389
Calories Per Serving
Deliver Ingredients

Ingredients

  • red onion
  • sprig thyme
  • 1/2  English cucumber
  • 6  Ounces  red radishes
  • 1/6  bunch parsley
  • lemon
  • 12  Ounces  sirloin
  • 1  Cup  farro
  • 1/3  Cup  red wine
  • 1  Teaspoon  sugar

Directions

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
7g
8%
Saturated Fat
6g
25%
Cholesterol
133mg
44%
Carbohydrate, by difference
10g
8%
Protein
46g
100%
Vitamin A, RAE
44µg
6%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
39mg
4%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
35µg
1%
Folate, total
8µg
2%
Iron, Fe
5mg
28%
Magnesium, Mg
49mg
15%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
356mg
51%
Riboflavin
1mg
91%
Selenium, Se
42µg
76%
Sodium, Na
1024mg
68%
Water
208g
8%
Zinc, Zn
9mg
100%

Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Onion Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.