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Steak and Wheat Berry Salad

Steak and Wheat Berry Salad with Zucchini and Goat Cheese

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In this hearty, French-inspired salad, Chef Elana’s serving slices of tender steak atop a grain base of chewy, nutty wheat berries. Sautéed zucchini and aromatic basil provide a burst of bright green, goat cheese crumbles add creaminess, and walnuts give the dish a satisfying crunch. It’s all finished with a sweet and savory onion jam, cooked down with red wine in the steak’s pan drippings for an elegant, addictive topping.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 880
  • Protein 53g
  • Total Carb 85g
  • Total Fat 37g

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

Ingredients & Equipment

What we send

  • wheat berries
    • 1 cup
    • wheat berries
  • zucchini
    • 12 ounces
    • zucchini
  • steaks
    • 2
    • steaks
  • walnuts
    • 2 tablespoons
    • walnuts
  • red wine
    • 1/4 cup
    • red wine
  • basil
    • 1/4 ounce
    • basil
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • red onion
    • 1
    • red onion
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • golden raisins
    • 2 tablespoons
    • golden raisins
  • crumbled goat cheese
    • 2 ounces
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • aluminum foil
  • 12" large pan


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Cut zucchini into ½-inch dice, discarding ends. Roughly chop or tear basil leaves, discarding stems. Roughly chop walnuts. Peel onion and finely chop. 

  2. Cook Wheat Berries and Make Dressing

    Cook Wheat Berries and Make Dressing

    Season boiling water generously with salt. Stir in wheat berries and cook until mostly tender, about 20 minutes. Then, add raisins and cook until wheat berries are tender but still chewy, 5 minutes more. Drain and return to pot, off heat. Meanwhile, in a small bowl, whisk together sherry vinegar, mustard, and 2 tablespoons olive oil. Season with ¼ teaspoon salt and pepper. Set aside until Step 6.

  3. Sear Steaks

    Sear Steaks

    While wheat berries cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a cutting board and cover loosely with foil, leaving behind any juices in pan to make onion jam. Set aside to rest until ready to serve.

  4. Cook Vegetables

    Cook Vegetables

    While steaks sear, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add half of onion and cook until soft and translucent, about 3 minutes. Add zucchini and cook until golden and tender, 6-8 minutes. Season with ¼ teaspoon salt and pepper as desired. Set aside.

  5. Make Onion Jam

    Make Onion Jam

    Add remaining onion to pan from steak over medium-high heat. Cook until beginning to soften, 1 minute. Add red wine and cook until wine is almost entirely reduced and onions are jammy, about 3 minutes more. Remove pan from heat.

  6. Plate Steak and Wheat Berry Salad

    Plate Steak and Wheat Berry Salad

    Add goat cheese, basil, walnuts, vegetables, and dressing to pot with wheat berries, gently stir to combine, and transfer to serving plates. Cut steaks against the grain into ¼-inch slices. Transfer steak to serving plates with wheat berry salad and spoon over onion jam. Dig in!

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