Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Cumin-Seared Steak with Roasted Carrot, Fig, and Feta Salad

Farro or Bulgur both work wonderfully in this recipe, or you can substitute Quinoa to make it gluten-free. If you don't have hot honey on hand, you can add a dash of cayenne pepper to the sauce as it simmers and use regular honey when you remove the pan from heat.

Serves: 4 • Prep Time: 30 min • Cook Time: 30 min

Ingredients

  • 4 steaks
  • Olive Oil
  • 3 cloves Garlic
  • 1 teaspoon ground Cumin
  • 1/4 ounce Mint
  • 1/4 ounce Parsley
  • 1 pound Carrots
  • 4 ounces dried Figs
  • 2 Shallots
  • 1 cup Farro or Bulgur Wheat
  • 4 ounces crumbled Feta cheese
  • 2 tablespoons Flour
  • 8 ounces Beef Stock
  • 2 Tablespoons Hot Honey

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Mince garlic. In a large bowl, combine Cumin, Garlic, 2 1/2 tablespoons Olive Oil, 1 teaspoon Salt, and Pepper. Add steaks and turn to coat. Marinate at room temperature for 10 minutes.
  3. Cut Carrots crosswise on a diagonal into 1/4 inch slices and toss them with olive oil, salt, and pepper on a baking sheet. Arrange them in a single layer and roast for 10-12 minutes.
  4. Roughly chop Mint and Parsley leaves, discarding stems. Roughly chop figs. Peel and mince the Shallots.
  5. Bring a medium pot of water to boil and season with Salt. Stir in Farro or Bulgur and Figs and cook until the grain is tender and figs are plump and softened, about 10-15 minutes. Using a fine-mesh sieve, drain Farro/Bulgur and figs and return to pot, off heat.
  6. Remove steaks from marinade, allowing excess to drip off and wiping of garlic (so it doesn’t burn). Reserve marinade for sauce!
  7. Heat 1 tablespoon Olive Oil in large pan over medium high heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until cooked to taste. Transfer to cutting board to rest, leaving oil behind in pan for the sauce.
  8. Heat pan from steaks over medium heat. When oil in pan is shimmering, add shallots and saute, stirring, until softened 2-3 minutes. Stir in flour and reserved marinade to combine, 30 seconds. Add beef stock and bring to a boil, then reduce heat and simmer, whisking occasionally, until sauce is thickened.
  9. Remove the pan sauce from heat and stir in hot honey. Add salt and pepper to taste.
  10. Stir Feta, roasted carrots, and half of the herbs to pot with Farro/bulgur and toss to combine, then divide among serving plates.
  11. Cut rested steaks against the grain into 1/4 inch slices and top bulgur. Drizzle with sauce and serve remainder on the side. Garnish with remaining herbs.