Prepare to transform your ordinary dinner into an extraordinary culinary adventure! This mouthwatering Peppered Beef with Farro and Roasted Vegetables is not just a meal—it's a symphony of flavors that will tantalize your taste buds and impress even the most discerning food critics. With perfectly seared, pepper-crusted beef, nutty farro, and caramelized roasted vegetables, this recipe promises a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound beef steak
- 1 cup farro
- 2 cups mixed vegetables (bell peppers, zucchini)
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Remove beef steak from refrigerator 30 minutes before cooking to reach room temperature.
- Rinse farro thoroughly under cold water. In a medium saucepan, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but slightly chewy.
- While farro is cooking, chop bell peppers and zucchini into roughly 1-inch pieces. Toss vegetables with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast vegetables in preheated oven for 20-25 minutes, turning once halfway through, until edges are slightly caramelized and vegetables are tender.
- Season beef steak generously with salt and freshly ground black pepper on both sides.
- Heat remaining olive oil in a heavy skillet over high heat. Sear steak for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Let steak rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Drain cooked farro and fluff with a fork. Slice steak against the grain into thin strips.
- Plate by creating a bed of farro, topping with roasted vegetables, and arranging sliced steak on top. Drizzle with any remaining meat juices if desired.
Tips
- Temperature is Key: Always let your beef come to room temperature before cooking to ensure even searing and maximum tenderness.
- Farro Perfection: Rinse your farro thoroughly and don't overcook—you want it tender but with a slight chew for the best texture.
- Vegetable Roasting Hack: Use parchment paper on your baking sheet for easier cleanup and more even caramelization.
- Meat Resting Matters: Allow your steak to rest after cooking to redistribute juices, ensuring each slice is incredibly juicy and flavorful.
- Slicing Technique: Always slice beef against the grain to guarantee the most tender, melt-in-your-mouth experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 90mg
