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Salads | |
| Compound Butter: 1 stick (120 grams) unsalted butter, at room temperature 1/4 cup chopped fresh Italian parsley 2 scallions, finely chopped 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Dukkah Seasoning: 2 teaspoons cumin seeds 1 1/2 teaspoons coriander seeds 1/2 cup (75 grams) toasted sliced almonds 1 tablespoon toasted sesame seeds Pinch kosher salt Farro: 1 teaspoon kosher salt 2 cups (208 grams) farro, rinsed Steaks: 1 tablespoon light brown sugar 1 teaspoon paprika 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper Two 1 1/2-inch-thick boneless rib eyes (about 1 1/2 pounds/680 grams each), at room temperature 6 scallions, trimmed 1 lemon, halved 10 ounces (1 1/2 cups/283 grams) cherry tomatoes, quartered 2 Persian cucumbers, thinly sliced 1/4 cup Garlic Oil, recipe follows 1/2 cup coarsely chopped or torn fresh cilantro leaves 1/2 cup coarsely chopped or torn fresh mint leaves 1/2 cup (55 grams) crumbled feta Garlic Oil: 2 small heads garlic, peeled (about 1/2 heaping cup cloves) 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 dried bay leaf 1 cup extra-virgin olive oil 1/4 teaspoon crushed red pepper flakes | |
| For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour. For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside. For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl. Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat. For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare. Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest. Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately. Garlic Oil: Yield: 1 cup Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes. | |
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