Pan Seared Steak and Farro Spinach Salad Recipe

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Salads are a great outlet for using multiple colorful vegetables.  However,  there are times you want a salad that has some heft.  Pan Seared Steak and Farro Spinach Salad Recipe is hearty enough for a main course but still a salad at heart.  The juicy pan seared steak adds a delicious meaty flavor that compliments the chewy and nutty farro.

Steakhouse sides are one of the highlights of this salad recipe.  Roasted Yukon gold potatoes, red wine glazed cremini mushrooms, and crispy shallots add touches reminiscent of a steak dinner.  The salad, tossed in a white balsamic vinaigrette, is topped with chunks of blue cheese.

What kind of steak to use and how to prepare it.

The recipe has been written with directions for ribeye steaks.  However, you can use other cuts such as sirloin, flank, or skirt.

If you are using skirt or flank steak, it is best if you use a marinade.  The white balsamic vinaigrette recipe can be doubled so that you can use it as both a marinade and a flavorful dressing.  Let the steak marinate for at least 1 hour and up to 4 hours.

Let the steak rest at room temperature for 30 minutes prior to searing.  Make sure the steak is seasoned well with salt and pepper which is sprinkled on just before searing.

Why pan sear?

While grilling adds a delicious smokey flavor to the steak, pan searing has a couple of advantages.

1. You don't have to start the grill.
2. When seared properly, the steak will have a flavorful brown crust which adds delicious flavor.

How to sear a steak

The best pan for searing a steak is a cast iron skillet.  It needs to be heated for about 5 minutes on medium-high heat.  If you put your hand above the skillet, you should feel the heat rising above the pan.

These tips are for a ribeye steak.  If you are searing a thinner cut such as flank or skirt steak, reduce the sear time to 2-3 minutes on each side.  If the meat has been marinating, make sure to drain the steak well.

1. Take the steak out of the refrigerator 30 minutes before you are going to sear it.
2. When the cast iron skillet is hot, add 1 tablespoon of olive oil to the pan.
3. Pat the steak dry with a paper towel so that it doesn't steam when it is added to the pan.
4. Liberally season the steak with salt and pepper.  Carefully lay the steak down in the hot pan.
5. Let the steak sear for 4 minutes.
6. Flip and sear for another 4 minutes.
7. Remove the steak from the pan.

It is important to let the steak rest for 10 minutes before slicing.

Internal Temperatures

Knowing when a steak is cooked to your liking can sometimes be a hard call.  Use an instant read thermometer to remove any uncertainty.  Here are some tips for using a thermometer to determine the doneness of a steak.

Tips for Achieving the Right Internal Temperature:

• Use an instant-read meat thermometer to accurately measure the internal temperature of the steak.
• Insert the thermometer into the thickest part of the steak without touching the bone for an accurate reading.
• Allow the steak to rest for a few minutes after cooking. During this time, the internal temperature will continue to rise slightly due to residual heat, known as carryover cooking.
• Remember that cooking times can vary based on the thickness of the steak, the cooking method, and the starting temperature of the meat. Monitoring the internal temperature is the most accurate way to determine doneness.

Here are the internal temperatures for beef -

• Rare - 125°F (52°C)
• Medium-rare: 130°F-135°F (54°C -57°C)
• Medium: 140°F-145°F  (60°c-63°C)
• Medium-well: 150°F-155°F (65°C-68°C)
• Well-done: 160°F-165°F  (71°C-74°c)

Ingredients for Pan Seared Steak and Farro Spinach Salad Recipe

• Steak - You will need 2 pounds of steak for 4 salads.  However, it is a judgment call.  You know how much steak you will eat.
• Extra-Virgin Olive Oil - You will need a small amount for searing the steak.
• Pearled Farro - Pearled farro has no husk and the bran has been polished away.  As a result, the cook time is reduced to 25 minutes.
• Baby Spinach - Tender leaves of spinach have a great flavor to combine with the steak.
• Yukon Gold Potatoes -  Use the medium sized potatoes.
• Cremini Mushrooms - An umami bomb, the mushrooms add a hearty flavor that combines well with the steak and red wine.
• Red Wine - A perfect pair -steak and red wine!
• Shallots - Think mini onion rings.
• Vegetable Oil - For frying the crispy shallots.
• Blue Cheese - A creamy and strong flavor to partner with the other ingredients.

White Balsamic Vinaigrette Ingredients

• Garlic Clove - One clove is needed
• Chives - Minced
• White Balsamic Vinegar - Not quite as strong as balsamic, this vinegar has a slightly sweet taste.
• Extra-Virgin Olive Oil - Use a good oil for the vinaigrette.

How to prepare the steak salad

The ingredients do not require complicated recipe instructions.  All the vegetables are prepared in the same skillet for ease of clean up.

• Clean and rinse spinach leaves in cold water. Place back in the refrigerator to chill while you prepare the rest of the salad.
• Remove the steak from the refrigerator about 30 minutes prior to searing.  Let it come to room temperature.  Set it aside as you prepare the other ingredients.
• Place ½ cup farro in a fine mesh strainer and rinse pearled farro under running water to remove any dust.
• Bring 1 quart of water to a boil in a small saucepan. Add the rinsed farro and ½ teaspoon of kosher salt.
• Cook for 25 minutes until the grains have softened but still have a chewy texture. Drain the farro in the fine mesh strainer to remove any excess water.

Prepare Steak House Sides

While the farro is boiling prepare the vegetables that are the steakhouse side components of the salad.

• Dice the potatoes into ½-inch cubes. You don't need to peel them.
• Rinse the cremini mushrooms to remove any dirt or grit. Cut them into ¼-inch slices.
• Peel and cut the shallots into ¼-inch slices.

Prepare Crispy Shallots

• Have a paper towel lined plate by the stove to drain the crispy shallots.
• Frying the shallots doesn't take long so don't leave the stove. The shallots can burn quickly once they start to brown.
• Heat 1 cup of vegetable oil in a small saute pan over medium-high heat to approximately 275 degrees. The shallots get crispy by frying them slowly so that they dry out. Frying them quickly results in shallots that are brown but soggy.
• To test the oil, add a shallot ring to the pan. There should be bubbles along the shallot sides if the oil is hot enough.
• Add the shallots to the pan, making sure they are all submerged in the oil.  You may need to fry the shallots in two batches.

• Fry until the shallots are medium brown. Remove them as a group with a slotted spoon or individually with a fork.
• Place the fried shallots on the paper towel lined plate to drain. Sprinkle with kosher salt.

Pan Sear Steak

• The following instructions are for pan searing ribeye steaks to medium rare. The steaks are approximately 1½" thick.
• Heat a cast iron skillet over medium-high heat until it is smoking hot. Add 1 tablespoon of extra-virgin olive oil to the skillet.
• Pat the steak dry with a paper towel so that it doesn't steam when it is added to the pan.  Liberally season with salt and pepper.  Carefully lay the steak down in the pan.
• Lay the ribeye steak in the pan. You should hear the steaks sizzle. Depending on the size of your skillet, you may be able to add two steaks to the pan. Don't crowd them - make sure there is plenty of room around the steaks so that they sear. If they are too close together in the pan they will steam.
• Flip the steaks after 4-4½ minutes.

• Continue searing for another 4-4½ minutes. Remove the steak from the skillet and let it rest while you prepare the other ingredients.

Saute Sides

• Remove the vegetable oil from the small skillet, reserving 3 tablespoons
• Add 2 tablespoons of oil back to the skillet over medium-high heat.
• Add the diced Yukon gold potatoes and season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
• Sear the potatoes until golden brown while occasionally tossing them in the skillet.
• After 6 minutes, reduce to medium heat and cover the pan with a lid. Brown the potatoes for another 6 minutes, checking on them after 3 minutes. Toss them as needed so they aren't burning.

• Pierce the potatoes with a knife to check doneness. Remove them from the pan and set aside.
• Add another tablespoon of vegetable oil to the pan. Increase the heat to medium-high.
• Once the oil is hot, add the cremini mushrooms. Let them sear for about 3 minutes until the slices are brown on one side. Toss the mushrooms to continue browning.
• After the mushrooms have cooked for 7 minutes, add ¼ cup of red wine to the pan. Stir the mushrooms and wine together. Cook for another minute until the wine has been absorbed. Set aside.

Prepare White Balsamic Vinaigrette

• Grate a clove of garlic. You can use a Microplane or a box grater. You can also finely mince the clove with a knife.
• Add the garlic and white balsamic vinegar to a small jar or container. Add a large pinch of salt to the jar. Let the salt disintegrate into the vinegar.
• Add the minced chives and the olive oil to the jar. Screw on the lid and give the jar a good shake to mix the vinaigrette ingredients.

Assemble the salad

• After the steak has rested for 10 minutes, cut it into ½-inch slices.
• Combine the cold spinach and the farro in a large bowl. Toss with the white balsamic vinaigrette.

• Distribute the spinach among 4 salad bowls.
• Start adding the salad ingredients by fanning the steak slices on top of the spinach and the sides along the top as well (potatoes and mushrooms).
• Garnish the top of the salad with the crispy shallots and chunks of blue cheese.
• Sprinkle the salad with a pinch of kosher salt and ground black pepper.

Substitutions

There are many components of the salad that can be substituted with your favorite ingredients

1. Use a blend of spinach and other lettuces like red leaf, frisee, or arugula.
2. Do you have a favorite cheese?  Parmesan, brie, goat, or feta would all work well in the salad.
3. Other vegetables to use as steakhouse sides - roasted asparagus or corn.
4. Pickled red onion would be a bright flavor in the salad.
5. Add fresh herbs to the salad mix such as parsley or chives.

FAQ

1.  What are the nutritional benefits of this salad? This salad is packed with nutrients, including protein from the steak, fiber from the farro and vegetables, and vitamins from the greens.  Additionally,  magnesium, zinc, and some B vitamins are found in farro.
2. Can I use leftover steak for this salad? Absolutely! Leftover steak works wonderfully in this salad. Just make sure to slice it into bite-size pieces and warm it slightly before adding it to the salad.
3. What other ingredients can I use for the salad dressing? You can create a flavorful salad dressing by mixing lemon juice, lemon zest, Dijon mustard, olive oil, salt, and pepper in a small bowl. Whisk these ingredients together until they're well combined.

Seared Steak and Farro Salad

This Pan Seared Steak and Farro Spinach Salad Recipe is a hearty and flavorful dish that combines perfectly cooked steak with nutty farro grains, fresh vegetables, and a delicious salad dressing.

Enjoy the rich flavors of a perfectly seared steak with the fresh crispness of spinach.  The robust flavors of this salad make a delicious meal that will remind you of your favorite steak joint.

Looking for another steak recipe?  Try - https://tenpoundcakecompany.com/flat-iron-steak-with-autumn-succotash/

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