{"id":6669,"date":"2014-08-22T12:30:51","date_gmt":"2014-08-22T11:30:51","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6669"},"modified":"2014-08-22T12:30:51","modified_gmt":"2014-08-22T11:30:51","slug":"james-whelan-butchers-pomegranate-marinated-hanger-steak-with-a-warm-farro-salad","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6669\/james-whelan-butchers-pomegranate-marinated-hanger-steak-with-a-warm-farro-salad\/","title":{"rendered":"James Whelan Butchers: Pomegranate-Marinated Hanger Steak with a Warm Farro Salad"},"content":{"rendered":"

\"Pomegranate<\/a>Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once\u00a0the sinew has been removed.\u00a0This recipe will work equally well with sirloin or skirt steak, but check the cooking guide and adjust the timing accordingly.\u00a0Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley\u00a0couscous instead.\u00a0Pomegranate-Marinated Hanger Steak with a Warm Farro Salad – Printer Friendly Download<\/a><\/strong><\/p>\n

Ingredients<\/h2>\n
    \n
  • 2 tablespoons extra virgin olive oil or Irish\u00a0rapeseed oil<\/li>\n
  • 2 tablespoons pomegranate molasses<\/li>\n
  • 1 tablespoon sherry vinegar<\/li>\n
  • 500 g hanger steak<\/li>\n
  • 200 g farro<\/li>\n
  • 1 large bunch flat-leaf parsley, chopped<\/li>\n
  • 1 pomegranate, seeds only<\/li>\n
  • 100 g walnuts, toasted<\/li>\n
  • sea salt<\/li>\n<\/ul>\n

    For the dressing:<\/p>\n

      \n
    • 1 clove garlic, crushed<\/li>\n
    • 1 tablespoon sherry vinegar<\/li>\n
    • 4 tablespoon extra virgin olive oil or Irish<\/li>\n
    • rapeseed oil<\/li>\n
    • 2 teaspoons sumac<\/li>\n
    • pinch of ground coriander<\/li>\n
    • pinch of ground allspice<\/li>\n
    • pinch of freshly ground black pepper<\/li>\n
    • pinch of sea salt<\/li>\n<\/ul>\n

      Serves 4<\/p>\n

      To Cook<\/h2>\n

      Mix the rapeseed oil, pomegranate molasses and sherry vinegar in a bowl. Put the steak in a flat\u00a0dish and cover with the marinade. Leave for an hour or two, turning a couple of times.\u00a0Meanwhile, simmer the farro in a litre of water for about 35 minutes or until tender. Make\u00a0the dressing: blend or mix the ingredients together and check the seasoning.\u00a0When the farro has been simmering for about 15 minutes, heat a griddle pan until smoking,\u00a0season the steak with sea salt and cook for about 3 minutes on each side, until nicely charred.\u00a0This will bring the steak to medium- rare\/medium \u2014 cook it any longer and it will be tough.\u00a0Cover with foil and leave to rest.\u00a0When the farro is tender, drain it and dress it while still warm. Add the pomegranate seeds,\u00a0parsley and walnuts. Slice the steak in strips against the grain. Divide the farro salad between\u00a0four plates and serve with the slices of steak on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once\u00a0the sinew has been removed.\u00a0This recipe will work equally well with sirloin or skirt steak, but check the cooking guide and adjust the timing accordingly.\u00a0Farro is a nutty-tasting whole grain from Italy; you could use brown basmati […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[48,769,607],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n