July 20: Lunchbreak - Farro and Skirt Steak Salad

Race to Mackinac

Ashore Thing
Saturday, July 21
10:30 a.m. – 1:30 p.m.

Farro and Skirt Steak Salad
Serves:  4 people

8 oz of farro (cooked)
1/2 cup fresh zucchini (diced)
1/2 cup fresh yellow squash (diced)
1/2 cup garbanzo beans
1/2 cup cherry tomatoes (quartered)
1/4 cup sweet Maui onion (diced)
4 oz French green beans
3 oz giardiniera
1 head Belgium endive
extra virgin olive oil
red wine vinegar

Skirt Steak
1 ½ pound of skirt steak
extra virgin olive oil
salt and pepper

Cook farro in boiling, salted water until tender, will be around 30 minutes.  Once cooked, strain and toss in a little extra virgin olive oil, blanch your green beans in salted water (1 minute) shock in ice water and set aside, combine squash, zucchini, garbanzo beans, cherry tomatoes, onion and farro in a mixing bowl.  Add giardiniera and season with salt and pepper; add olive oil and about 3 fluid ounces of red wine vinegar.  Adjust vinegar and salt and pepper to taste.  Take Skirt Steak and season with salt and pepper and drizzle with olive oil, you can either grill into to medium rare or pan sear to medium rare, let skirt steak sit and rest.  Cut endive in have length wise and lay out pedals on a platter, slice steak and platter up your salad, lay steak on top and enjoy