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Seared Steak

Seared Steak with Creamy Baked Farro and Asparagus

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Just because it’s getting warmer doesn’t mean you have to give up hearty comfort foods. Here, Chef Taylor is channeling the cheesy, creamy flavors and textures of French potato gratin in a casserole with one of our other favorite starches: farro. The nutty, chewy grain is combined with spinach, milk, and gooey Fontina cheese, then tossed with roasted asparagus and topped with panko breadcrumbs that crisp up in the oven. Paired with simply seared steak, it’s the perfect way to channel spring vibes while staying cozy.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 560
  • Protein 43g
  • Total Carb 49g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    • 8 ounces
    • asparagus
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • farro
    • 1/2 cup
    • farro
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • steaks
    • 2
    • steaks
  • baby spinach
    • 2 ounces
    • baby spinach
  • shredded Fontina cheese
    • 1 ounce
    • shredded Fontina cheese
  • milk
    • 8 ounces
    • milk
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Cook farro and season breadcrumbs

    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.

  3. Roast asparagus

    Roast asparagus

    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. 

  4. Sear steaks

    Sear steaks

    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.

  5. Bake creamy farro

    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.

  6. Plate steak and farro

    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!

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