Marmalade: Marmalade is a jelly-like preserve that can be sweet or savory. Marmalade is typically made from fruits or vegetables, slow cooked with sugar, and a liquid like juice or wine.
When searing steak, be sure to leave it alone in the pan until it’s time to flip. If you disturb the steak too much, it won’t have time to sear properly and get that nice brown crust. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
USDA recommends cooking beef to 145° F.
Wine Pairing: 2011 Domaine Baron Cot
- 1 cup farro
- 1 red onion, divided
- 1 sprig thyme
- 1⁄2 English cucumber
- 1 cup radishes
- 1⁄6 bunch parsley
- 1 lemon
- 10 ounces flatiron steak 1⁄4 cup red wine
- 1 teaspoon sugar
1. Cook Farro
Bring a medium pot of water to a boil over high heat. When water is boiling, add farro and a generous pinch salt. Cook until farro is tender, about 10 minutes. Drain and set aside.
2. Prepare Ingredients
Meanwhile, peel red onion and halve. Thinly slice half and mince remainder. Pick thyme leaves, discarding stems. Rinse cucumber and radishes and cut both into 1⁄4-inch dice. Rinse parsley and roughly chop leaves, discarding stems. Halve lemon. Rinse steak and pat dry with paper towel.
3. Make Marmalade
Heat 1⁄2 tablespoon olive oil in medium pan over medium heat. When oil is shimmering, add sliced onion and cook until soft and translucent, about 5 minutes. Add red wine and sugar, reduce heat to medium low, and simmer until liquid has almost evaporated, about 2 minutes. Add 2 tablespoons water and cook until evaporated, 2 minutes. Stir in thyme. Taste and add salt and pepper as needed.
4. Cook Steak
Transfer marmalade to a bowl. Wipe pan from marmalade clean and add 1⁄2 tablespoon olive oil over medium-high heat. When oil is just smoking, add steak and cook until browned outside and medium rare, 3-4 minutes per side. Remove and let rest for 5-10 minutes.
5. Toss Salad
Meanwhile, in a large bowl, combine farro, minced red onion, cucumber, radishes, parsley, juice of 1 lemon, and 2 tablespoons olive oil. Taste and add salt and pepper as needed.
6. Plate Steak
Cut steak into 1⁄4-inch slices against the grain. Divide evenly between 2 plates and spoon onion marmalade over top. Serve farro salad alongside.
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