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Hanger Steak & Farro Pesto Salad

Hanger Steak & Farro Pesto Salad

Farro & Hanger Steak Pesto Salad

Feeds: 1-2  Prep: 1 hour inactive; 10 min active.    
Cook: 25 mins Difficulty: Easy
T = Tablespoon; t = Teaspoon; T/T = to taste


All Your Leftover Diamond Mountain Ranch Hanger Steak; cooked & sliced.
1/2 cup Farro; soaked & cooked
4 cups chicken or vegetable stock*
1 t salt
1 t Extra Virgin Olive Oil
4-5 cups mixed greens
1/4 cup red onion; thinly sliced*
1/4 cup cucumber; diced*
1 tomato; cored & wedged into 8ths.*

1 cup basil, chives or garlic chives.
2 T red wine vinegar
1 garlic cloves
1/4 cup walnuts, almonds or pine nuts; toasted
Pinch Salt

T/T Black Pepper; fresh ground.
  1. Bring 3 cups of water to a boil.
  2. Place 1/2 cup uncooked farro into a medium sized bowl and cover with boiling water.  
  3. Stir gently and let sit for a minute.  Skim off any debris and cover with plastic wrap or other tight fitting lid.
  4. Let soak for 1 hour.
  5. Strain out water and place in medium sized pot with salt and stock then bring to a boil.
  6. Turn down to a simmer and cook until al dente -- soft but still chewy.  About 20 mins.
  7. Strain farro and rinse briefly under cold water to slow residual cooking.
  8. Stir in olive oil and taste for additional salt if needed.
  9. Set aside.
Pesto Dressing:
  1. Toast nuts over low heat in a small skillet.  Continuously stirring until slightly browned and add to blender.
  2. Add herbs, garlic, vinegar and oil to blender and run on high 2-3 times until everything is incorporated and all the nuts have disappeard into the mixture, scraping down the sides of the blender each time.
  3. Add water until you reach a viscous but pourable consistency -- will sit in a spoon and pour off in a steady stream, not in clumps.*
  4. Transfer to a sealable jar and set aside.*  
  1. Place greens in a large bowl and pour in 3-5 T of dressing and toss until evenly coated.
  2. Transfer to plates or wide bowls.
  3. Sprinkle red onion and cucumber on top.
  4. Add heaping 1/2 cup of cooked Farro.
  5. Place steak on top of farro.
  6. Drizzle additional dressing on top of steak.
  7. Season with fresh ground black pepper.
  8. Try not to eat it standing up in the kitchen.  You're civilized, remember?


Tricks, Tips and Asterisks 
  • So you don't have 4 cups of stock on hand, or you don't want to just cook and toss it out? Water will be fine but it won't have as deep of a flavor.  Try using 2 cups stock and 2 cups water.  Those lil' jars of bullion would be great for this, but use the jars, not those foil-wrapped cubes.
  • I chose these veggies because it was what was on hand.  Feel free to use whatever you have.  Pickled veggies work REALLY well so you can toss your cucumbers in a T of vinegar and let sit while you prepare the rest.  
  • Ideal dressing consistency is personal.  Make it as thick or as thin as you like, but we weary of too thick or too thin as it won't mix as well into the salad, sticking in clumps or pooling in the bottom of the bowl.  A good indicator is how it falls down the sides of the blender when you turn it off.  
  • Left over dressing will stay good in the fridge for a week to 10 days.