{"id":6937,"date":"2014-11-10T19:00:12","date_gmt":"2014-11-10T18:00:12","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6937"},"modified":"2014-11-10T15:54:13","modified_gmt":"2014-11-10T14:54:13","slug":"pomegranate-marinated-hanger-steak-with-a-warm-farro-salad","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6937\/pomegranate-marinated-hanger-steak-with-a-warm-farro-salad\/","title":{"rendered":"Pomegranate-Marinated Hanger Steak with a Warm Farro Salad"},"content":{"rendered":"

\"Pomegranate-Marinated<\/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.\u00a0<\/span>This recipe will work equally well with sirloin or skirt steak, but <\/span>adjust the timing accordingly.\u00a0<\/span>Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley\u00a0<\/span>couscous instead.<\/span><\/p>\n

Pomegranate-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\u00a0<\/span>rapeseed oil<\/span><\/li>\n
  • 2 tablespoons pomegranate molasses<\/span><\/li>\n
  • 1 tablespoon sherry vinegar<\/span><\/li>\n
  • 500 g hanger steak<\/span><\/li>\n
  • 200 g farro<\/span><\/li>\n
  • 1 large bunch flat-leaf parsley, chopped<\/span><\/li>\n
  • 1 pomegranate, seeds only<\/span><\/li>\n
  • 100 g walnuts, toasted<\/span><\/li>\n
  • sea salt<\/span><\/li>\n<\/ul>\n

    For the dressing:<\/strong><\/p>\n

      \n
    • 1 clove garlic, crushed<\/span><\/li>\n
    • 1 tablespoon sherry vinegar<\/span><\/li>\n
    • 4 tablespoon extra virgin olive oil or Irish\u00a0<\/span>rapeseed oil<\/span><\/li>\n
    • 2 teaspoons sumac<\/span><\/li>\n
    • pinch of ground coriander<\/span><\/li>\n
    • pinch of ground allspice<\/span><\/li>\n
    • pinch of freshly ground black pepper<\/span><\/li>\n
    • pinch of sea salt<\/span><\/li>\n<\/ul>\n
      Serves 4<\/div>\n
      <\/div>\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.\u00a0<\/span>Meanwhile, simmer the farro in a litre of water for about 35 minutes or until tender. Make\u00a0<\/span>the dressing: blend or mix the ingredients together and check the seasoning.\u00a0<\/span>When the farro has been simmering for about 15 minutes, heat a griddle pan until smoking,\u00a0<\/span>season the steak with sea salt and cook for about 3 minutes on each side, until nicely charred.\u00a0<\/span>This will bring the steak to medium- rare\/medium \u2014 cook it any longer and it will be tough.\u00a0<\/span>Cover with foil and leave to rest.\u00a0<\/span>When the farro is tender, drain it and dress it while still warm. Add the pomegranate seeds,\u00a0<\/span>parsley and walnuts. Slice the steak in strips against the grain. Divide the farro salad between\u00a0<\/span>four plates and serve with the slices of steak on top.<\/span><\/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 adjust the timing accordingly.\u00a0Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley\u00a0couscous instead. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[566,145,47,885,769,607],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n