Warm Mushroom and Farro Salad with Skirt Steak

Can anyone guess what my favorite new ingredient is?

It’s just so delectably chewy. And it seems to be flexible enough to go with anything–I have a great Asian inspired dish coming soon that I used farro with instead of rice and it was wonderful.  This, however, is a more traditional take on farro.

I want to point out as well that despite the delicious skirt steak that I used for this recipe, you could just as easily choose to not top it with anything or top it with marinated and seared tofu for a vegetarian take.  Or a roast pork tenderloin.  Anything, really.

So about the “recipe.”  I had one of those evenings where I did not write anything down, but here is the general idea:  I sautéed onions and garlic in olive oil, added chopped crimini mushrooms in batches to brown, added zucchini, and then deglazed with a decent amount of red wine which I then reduced.  Maybe 1 cup to half cup?  I also added some low sodium beef stock, maybe 1 cup, and let it reduce down.  Salt and pepper to taste and then I added the farro, which had been cooked in beef stock and water.  Toss it all together and serve with sliced green onions, a drizzle of Balsamic vinegar and shaved Parmesam or Asiago.  Serve grilled steak on top of it.