Seared Steak with Creamy Baked Farro and Asparagus
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Ingredients & Equipment
What we send
- 8 ouncesasparagus
- 1/8 ounceparsley
- 2 clovesgarlic
- 1/2 cupfarro
- 1/4 cuppanko breadcrumbs
- 2 ouncesbaby spinach
- 1 ounceshredded Fontina cheese
- 8 ouncesmilk
- 1aluminum tin
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- baking sheet
- 10" medium pan
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut on a diagonal into ½-inch pieces. Roughly chop parsley leaves, discarding stems. If you have a microplane or zester on hand and want to infuse your farro with even more lemon flavor, rinse lemon and zest up to ½, then halve. Peel shallot; thinly slice into rings. Mince garlic.
Cook farro and season breadcrumbs
Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain and return to pot, off heat. Meanwhile, in a small bowl, stir together breadcrumbs, lemon zest (if using), ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired.
Reshape aluminum tin, if bent, then add asparagus, shallot, garlic, and 1 teaspoon olive oil. Season with ¼ teaspoon salt and pepper and toss to combine. Place tin on a baking sheet and roast until vegetables are beginning to soften, 10-12 minutes.
While asparagus roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest.
Bake creamy farro
While steaks sear, once vegetables have softened, remove tin from oven and stir in spinach, Fontina cheese, ¼ cup milk (save remainder for your morning coffee), cooked farro, and ¼ teaspoon salt to combine. Top with breadcrumbs. Return to oven and bake until cheese is bubbling and breadcrumbs are crispy, 10-12 minutes. Remove farro from oven and squeeze over juice of ½ lemon (or use less, if desired). Use remaining lemon to brighten a glass of water.
Plate steak and farro
Cut steaks against the grain into ¼-inch slices. Divide creamy baked farro between serving plates. Top with seared steak and garnish everything with parsley. Dig in!