Flat Iron and Farro

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By: Colin Smith | Roundabout Catering
wagyu_roundabout-catering

Ingredients

  • 3 lbs. Durham Ranch Wagyu Flat Iron Steak
  • 1 Tbsp. Garlic
  • 1 Tbsp. Shallot
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Chopped, Rosemary and Thyme
  • 2 Tbsp. Olive oil
  • 2 Cups Farro-wheatberries
  • 2 Quarts Chicken stock
  • Tomato Vinaigrette
  • 1 lbs. Ripe tomatoes
  • 1 Cup Extra virgin olive oil
  • 1 Tbsp Shallot
  • 1 Cup White balsamic dressing
  • 1 tablespoon salt
  • 1/4 Tbsp Pepper
  • 1 Tbsp Basil

Instructions

  1. Marinade the flatiron in the shallots, garlic, dijon, rosemary and olive oil.
  2. Bring farro to boil and simmer for 1 hour.
  3. Place all ingrediants in blender and puree until smooth.
  4. Garnish: Burrata and Flower, Heirloom Tomatoes
  5. Grill flatiron for 8 minutes a side and then let rest.
  6. Slice over top of farro and serve with vinaigrette

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