Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Steak, Farro, and Cucumber Salad with Poppy Seed Dressing

This fresh, summer dish takes less than an hour to put on the table. The creamy, tangy lemon poppy seed dressing is balanced by the sweetness of the honey. (We used local honey from Humble Bumble!)

Serves: 4 • Prep Time: 30 min • Cook Time: 20 minutes

Ingredients

  • 1 large Flank Steak (enough to serve 4)
  • 12 ounces Cucumber
  • 8 ounces Sugar Snap Peas
  • 4 ounces Radishes
  • 1 Lemon
  • 2 Green Onions, light and dark greens thinly sliced
  • 1 cup Farro
  • 1/4 cup Plain Greek Yogurt
  • 2 Tablespoons Honey (We used local Humble Bumble honey!)
  • 1/2 teaspoon Poppy Seeds
  • Olive oil
  • Salt

Instructions

  1. Zest the lemon into a large bowl. Juice half of the lemon into the same bowl.
  2. Trim the ends off of the sugar snap peas and cut them in half length-wise.
  3. Halve the radishes and thinly slice them into half-moons.
  4. Quarter the cucumber lengthwise, then cut into 2-inch pieces.
  5. Bring a medium pot of water to a boil over high heat. Since a watched pot never boils, use this time to season the steak with salt and pepper on both sides. Heat olive oil in a skillet (cast iron is best) on medium.
  6. Add farro to boiling water and cook about 12-15 minutes, until tender but chewy. Drain farro and set aside.
  7. While farro cooks, cook the steak until browned and finished to your taste, flipping once. Transfer steak to a cutting board to rest.
  8. While steaks rest, add yogurt, half of green onions, honey, poppy seeds, 2 Tablespoons water, 2 Tablespoons olive oil, and a couple pinches of salt to the large bowl with lemon. Whisk together into a creamy dressing. Add the cucumber, sugar snap peas, radishes, and farro and toss to coat.
  9. Cut steaks against the grain into thin slices and serve atop the salad. Garnish with remaining green onions.