Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

~ Beef Ribeye, Farro, Golden Beets, Spring Onion, Chickpeas, Tarragon ~

It’s safe to say that everything I bought today at the market ended up in this dish. Sweet onions, golden beets and fresh chickpeas vied for my attention this morning at the farmers’ market, so I did what any sensible person would do. I bought all of them. Moving on to the local ranch’s stall displaying their glistening meat, I  continued my spree and snagged 2 seriously soft and richly marbled rib eye steaks, each weighing in at nearly 1 pound each. I wasn’t sure exactly how I would put our dinner together, but I knew it would be magnificent with these fresh and earthy ingredients.

Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas
Serves 4

3 medium golden beets, peeled, cut in 1/2 inch batons or wedges
1 large sweet yellow onion, halved lengthwise, each half thickly sliced in wedges
Extra-virgin olive oil
Salt
Freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups farro
1 small garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon cayenne, or to taste
2 or 3 rib eye steaks, about 1 inch thick
1/2 cup shelled fresh chick peas
1/4 cup fresh tarragon leaves
Sriracha (optional)

Preheat oven to 375 F/190 C. Toss the beets and onion with 1 tablespoon olive oil. Season with salt and pepper. Bake in oven until beets are tender and onions are beginning to brown, about 45 minutes.
While the vegetables are roasting, prepare the farro: Combine the stock, farro and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook until the farro is tender but still chewy, about 30 minutes. Remove from heat and fluff with a fork. Stir in 1 tablespoon olive oil,  garlic, paprika, cumin and cayenne. Partially cover to keep warm.
Prepare the steaks: Season the steaks all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet or cast iron skillet over medium high heat. Add steaks, without overcrowding, and cook until brown on both sides, turning once, 6 to 8 minutes for medium rare. Transfer to a cutting board and let rest 5 minutes. Cut steaks crosswise in 1/2 inch thick slices.
While the steaks are resting, add the fresh chickpeas to the skillet and briefly saute over medium heat until their color brightens, 1 to 2 minutes.
To serve, spoon the farro into the center of a serving platter or divide among serving plates. Arrange steak in the center of the farro and drizzle with any accumulated juices. Place the vegetables around the steak and drizzle with any accumulated baking juices. Scatter the chickpeas over. Garnish with fresh tarragon. If desired drizzle with more olive oil. Serve warm with Sriracha sauce on the side.

14 responses to “Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas

  1. This is exactly how I love to make dinner.. Everything fresh from the market.. If we could eat like this every day it would be so wonderful!

  2. Yay for warm farro salads!!! I love this one. It’s perfect for us so Myles can have his meat and I can have the vegetarian option very easily.

  3. angelamroberts

    The cast iron pan always makes a dish look so inspired and delicious. Love this.

  4. Just warmth on a plate. Thanks

  5. Yum. Just home from vacation and eager to hit the local markets.

  6. I just read your header and it all made sense.. lovely balance of flavours.. An enticement.. c

  7. I love all kinds of grains and have been doing a lot more of these lately. This looks like a perfect meal for a date night :-)

  8. Hi Lynda Balslev,

    Your Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas looks tasty
    You can submit your Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)
    I am already hungry to see your Warm Steak and Farro Salad with Roasted Beets, Onions and Chickpeas photo btw, LOL

  9. Oh that’s beautiful. Am I sounding like a broken record?

  10. This sounds like a terrific meal for summer dining. I like to buy a large steak and serve it sliced over salad as it makes a nice meal for two people. I have golden beet seeds started in the potting shed and I know how I will be using some of them.

  11. Pingback: Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad | TasteFood

  12. Can you tell me more about “fresh chick peas”?
    I have only used the dried and or canned.

    • Fresh chickpeas grow in pods on vines. They are bright green and vaguely resemble edamame. Their flavor is mild and nutty. They may be found in markets between April and October. They are also available frozen – I buy mine at Whole Foods. If you can’t access fresh chickpeas, substitute edamame. – Lynda

      ________________________________

  13. A scrumptious combination! I’m a big fan of farro and chickpeas.

    Cheers,

    Rosa

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