Adapted from The Art of Simple Food by Alice Waters

Shopping List

• 1 shallot
• 1 English cucumber
• 1 bunch flat leaf (Italian) parsley
• 1 bunch rosemary or oregano
• 1 bunch fresh thyme
• One 20 oz., 1-1/2 inch thick Sirloin steak, (preferably from grass-fed beef)
• 1 pkg. farro
• 1 loaf fresh crusty bread

Pantry Items

• Fine or coarse sea salt
• Extra-virgin olive oil
• Red wine vinegar
• Black pepper

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Tongs
• Wooden spoons

Suggestions

• Wine: A red from the Languedoc
• Dessert: Strawberry Shortcake

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Prepare a hot fire on your grill, or pre-heat the broiler
  • Don’t refrigerate the steak
• Prep
  • Bring 6 cups water to a boil in a medium saucepan over high heat.
  • Peel and dice the shallot.
  • Peel and dice the cucumber.
  • Wash and pat dry the parsley, pluck ½ cup leaves.
  • Pluck a total of ½ cup herbs from the rosemary or oregano, and the thyme.
• Start Cooking
  • Mince the herbs, and mix it in a small bowl with 1-1/2 tsps. salt.
  • Rub the herbs and the salt all over the steak.
  • Drizzle the steak with 1 tbsp. olive oil, and let it sit at room temperature.
  • Put 3/4 cup farro into the boiling water, reduce the heat so the water is simmering and cook for about 25 minutes, until the farro is tender.
  • Get the kids to set the table.
  • Open the wine. Pour yourself a glass. You’ve got some time while the farro cooks and the grill heats up.
  • Check the farro – if it is almost tender, measure out 1 tbsp. red wine vinegar.
  • Mince the parsley.
  • Measure out 3 tbsps. olive oil.
  • When the farro is tender, turn it into a bowl and sprinkle it with the vinegar and some salt. Toss it and taste. Adjust with both vinegar and salt if necessary.
  • Stir in the shallot, the parsley, and the olive oil. Taste it again. Let it cool for about 10 minutes.
  • Set the steak on the grill or under the broiler and let it cook for 4-5 minutes.
  • Turn the steak over.
  • After 4 minutes start checking for doneness (10-12 minutes total cooking time for medium rare).
  • Stir the cucumber into the farro. Adjust the seasoning.
  • When the steak is done to your liking, put it on a platter to rest for 5 minutes.
  • During these five minutes you can slice the bread, adjust the seasoning on the salad, round up the family and get them to the table, and have another sip of wine.
  • After that, dinner is ready. Take the steak and its yummy juices to the table, where you will slice it. Don’t forget the wine, the bread, and the salad.

Another great meal, thanks Alice, let’s eat!