Recipes
Marinated Steaks with Kiwi Relish over Farro
4 servings
45 minutes total (Active 25 minutes)
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Ingredients
- 4 kiwifruit, divided
- 2 teaspoons sriracha-garlic seasoning, divided
- 2 tablespoons canola oil, divided
- 1 ½ lb boneless grilling steaks (such as petite shoulder tender, flank, or ribeye)
- Large zip-top bag
- 1 cup farro (or pearled barley)
- 2 cups beef bone broth (or reduced-sodium beef broth)
- ½ seedless cucumber
- 2 tablespoons fresh cilantro
- 1 small jalapeño pepper
- 1 lemon, for juice
- 1 tablespoon honey
Steps
- Peel 1 kiwifruit and mash with a fork in small bowl; add 1 teaspoon seasoning and 1 tablespoon oil. Place steaks in zip-top bag (wash hands) and add kiwifruit mixture; knead to coat. Marinate 30 minutes (or chill overnight).
- Preheat grill (or grill pan) on medium-high. Cook farro following package instructions using broth.
- Peel and chop remaining 3 kiwifruit. Chop cucumber, cilantro, and jalapeño finely, removing membrane and seeds if desired. Juice lemon (1 tablespoon). Place in medium bowl: kiwifruit, cucumber, cilantro, jalapeño, lemon juice, honey, and remaining 1 tablespoon oil and 1 teaspoon seasoning; toss to coat. Chill until ready to serve.
- Grill steaks 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time. Drain farro, if needed. Serve sliced steak over farro, topped with relish.
Amount per ¼ recipe serving: Calories 470, Total Fat 14g, Sat Fat 3g, Trans Fat 0g, Chol 115mg, Sodium 460mg, Total Carb 47g, Fiber 6g, Sugars 11g, Protein 41g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 30%