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Marinated Steaks and Kiwi Relish over Farro
Recipes
Marinated Steaks and Kiwi Relish over Farro
4 servings
45 minutes total (Active 25 minutes)

Ingredients

  • 4 kiwifruit, divided
  • 2 teaspoons roasted garlic-herb seasoning, divided
  • 2 tablespoons canola oil, divided
  • 1 ½ lb boneless steaks (such as petite shoulder tender, flank, or ribeye)
  • Large zip-top bag
  • 1 cup farro (or pearled barley)
  • 2 cups beef bone broth (or reduced-sodium beef broth)
  • ½ hothouse cucumber
  • 2 tablespoons fresh cilantro
  • 1 small jalapeño pepper
  • 1 lemon, for juice
  • 1 tablespoon honey

Steps

    1. Peel 1 kiwifruit and mash with a fork in small bowl; add 1 teaspoon seasoning and 1 tablespoon oil. Place steaks in zip-top bag (wash hands) and add kiwifruit mixture; seal bag and knead to coat. Let stand 30 minutes (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Cook farro following package instructions using broth.
    3. Peel and chop remaining 3 kiwifruit. Chop cucumber, cilantro, and jalapeño finely, removing membrane and seeds if desired. Juice lemon (1 tablespoon). Place in medium bowl: kiwifruit, cucumbers, cilantro, jalapeños, lemon juice, honey, and remaining 1 tablespoon oil and 1 teaspoon seasoning; toss to coat. Chill until ready to serve.
    4. Grill steaks 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
    5. Drain farro, if needed. Slice steaks; serve over farro, topped with relish.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 470, Total Fat 14g, Sat Fat 3g, Trans Fat 0g, Chol 110mg, Sodium 630mg, Total Carb 46g, Fiber 6g, Total Sugar 11g, (Incl. 4g Added Sugars), Protein 41g, Vitamin D 0%, Calc 6%, Iron 30%, Potassium 15%