4
25 minutes
45 minutes
4 kiwi fruit (divided)
2 teaspoons sriracha-garlic seasoning (divided)
2 tablespoons canola oil (divided)
large zip-top bag
1 cup farro (or pearled barley)
2 cups beef bone broth (or reduced-sodium beef broth)
1/2 seedless cucumber
2 tablespoons fresh cilantro
1 small jalapeño pepper
1 lemon (for juice)
1 tablespoon honey
1 1/2 lb grilling steaks (such as petite shoulder tender, flank, or ribeye)
- Peel 1 kiwi and mash with a fork in small bowl; add 1 teaspoon seasoning and 1 tablespoon oil. Place steaks in zip-top bag (wash hands) and add kiwi mixture; knead to coat. Marinate 30 minutes (or overnight).
- Preheat grill (or grill pan). Cook farro following package instructions using broth.
- Peel and chop remaining 3 kiwi. Dice cucumber and cilantro; dice jalapeño, removing membrane and seeds if desired. Squeeze lemon for juice (1 tablespoon). Place in medium bowl: kiwi, cucumber, cilantro, jalapeño, lemon juice, honey, and remaining 1 tablespoon oil and 1 teaspoon seasoning; toss to coat. Chill until ready to serve.
- Grill steaks 3-4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5 minutes before slicing; temperature will rise 5-10°F during this time. Drain farro, if needed. Serve sliced steak over farro, topped with relish.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
CALORIES (per 1/4 recipe): 470; TOTAL FAT: 14g; SAT FAT: 3g; TRANS FAT: 0g; CHOL: 115mg; SODIUM: 460mg; TOTAL CARB: 47g; FIBER: 6g; SUGARS: 11g; PROTEIN: 41g; CALC: 6%; VIT A: 0%; VIT C: 0%; IRON: 30%
4 kiwi fruit (divided)
2 teaspoons sriracha-garlic seasoning (divided)
2 tablespoons canola oil (divided)
large zip-top bag
1 cup farro (or pearled barley)
2 cups beef bone broth (or reduced-sodium beef broth)
1/2 seedless cucumber
2 tablespoons fresh cilantro
1 small jalapeño pepper
1 lemon (for juice)
1 tablespoon honey
1 1/2 lb grilling steaks (such as petite shoulder tender, flank, or ribeye)
- Peel 1 kiwi and mash with a fork in small bowl; add 1 teaspoon seasoning and 1 tablespoon oil. Place steaks in zip-top bag (wash hands) and add kiwi mixture; knead to coat. Marinate 30 minutes (or overnight).
- Preheat grill (or grill pan). Cook farro following package instructions using broth.
- Peel and chop remaining 3 kiwi. Dice cucumber and cilantro; dice jalapeño, removing membrane and seeds if desired. Squeeze lemon for juice (1 tablespoon). Place in medium bowl: kiwi, cucumber, cilantro, jalapeño, lemon juice, honey, and remaining 1 tablespoon oil and 1 teaspoon seasoning; toss to coat. Chill until ready to serve.
- Grill steaks 3-4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5 minutes before slicing; temperature will rise 5-10°F during this time. Drain farro, if needed. Serve sliced steak over farro, topped with relish.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
CALORIES (per 1/4 recipe): 470; TOTAL FAT: 14g; SAT FAT: 3g; TRANS FAT: 0g; CHOL: 115mg; SODIUM: 460mg; TOTAL CARB: 47g; FIBER: 6g; SUGARS: 11g; PROTEIN: 41g; CALC: 6%; VIT A: 0%; VIT C: 0%; IRON: 30%
