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Flank Steak for Two with Mango Salsa and Farro on a plate
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5 from 3 votes

Flank Steak with Mango Farro Salad for Two

Ordinary flank steak is turned into “WOW” when topped with mango salsa with a hearty farro salad.   Enjoy leftover steak, salsa and farro in a green leaf salad… that is if you have any extras!
Total Time30 minutes
Servings: 2 people

Ingredients

  • 1 cup whole farro
  • 1 teaspoons table salt divided, plus salt for cooking farro
  • ⅔ pound flank steak trimmed
  • 2 teaspoons ground cumin
  • ½ teaspoon pepper divided
  • 2 tablespoons extra-virgin olive oil divided, plus extra for drizzling
  • ½ mango peeled, pitted, and cut into ¼-inch pieces
  • ½ red bell pepper stemmed, seeded, and cut into ¼-inch pieces
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoons lime juice

Instructions

  • Bring 1 quart water to boil in medium saucepan. Add farro and ½ tablespoon salt. When the water returns to a boil, reduce heat to medium-low, and simmer until farro is tender with slight chew, about 20 minutes. Drain farro well.
  • Meanwhile, pat steaks dry with paper towels to aid in achieving a flavorful crust. Sprinkle the steaks with cumin, ¼ teaspoon pepper, and ½ teaspoon salt.
  • If Pan-Searing Steaks: Heat 2 tablespoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just smoking. This is important so it can develop a flavorful crust on the outside before it’s overcooked on the inside.
    Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer to cutting board, cover loosely with foil, and let rest for 5-10 minutes.
  • If Grilling Steaks: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes. Grill steak covered for 4 to 6 minutes on first side and 3 to 5 minutes on second side. Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes.
  • In a medium sized bowl, combine mango, bell pepper, onion, cilantro, lime juice, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 2 teaspoons oil. Measure out ¼ cup salsa to garnish the steaks. Gently toss remaining salsa with farro in a serving bowl. Slice steaks against grain on bias.
    Serve steaks with farro mango salad, garnish with reserved salsa and drizzle with extra oil.

Video

Notes

Enjoy leftover steak, salsa and farro on a green leaf salad …that is if you have any extras!
Adapted from Cook’s Country to serve two and provide instruction on how to grill or pan-sear the flank steak.