By Mark “Gooch” Noguchi
NOTE: This recipe looks hard because of all the components; however, it can be broken down into separate days. Beef and Farro can be made on day 1, Grilling & Finishing of the Salad on day 2.
2 lbs Grass-fed skirt steak
3 Clove garlic, minced
4-6 pc Green onion bottoms, crushed (from salad prep)
1 Tbl Shio Koji (description: http://www.kojiya.jp/shiokoji/)
1 pc Hawaiian Chili pepper, minced
2 Tbl Olive Oil
Combine all ingredients and marinate 4-6 hours.
1lb Farro or Barley
1 pc Carrot, diced
1 stalk Celery, diced
1/2 Sm. onion, diced (reserve other 1/2 for finishing)
1/4 c Sake
2 1/4 c Vegetable stock, chicken stock or water
2 Tbsp White miso
2 pc Bay Leaf
3-4 pc Parsley Stems (from salad prep)
2-4 Tbl Olive Oil
In a heavy pot with a lid, saute onion, carrot, & celery until onions begin to turn translucent.
Add farro and toast, it should start to turn brown and begin to release a nutty aroma.
Add sake, deglaze until alcohol smell dissipates.
Add stock, miso, bay and parsley stems.
Turn down to a low simmer, cover and let it go for 18-20 minutes.
Farro should be al dente, if not, and the pot is almost dry, add a little more liquid and continue to simmer until done.
Pour into a cookie pan and let cool; farro can be made a day ahead.
Light a grill; while it’s heating, prepare the following:
1/2 Small onion, thinly sliced with the grain
3 Tbl Flat leaf Italian parsley, chopped
3 Tbl Green onion, thinly sliced
3 Tbl Rice wine vinegar
1 pt. Cherry tomatoes, halved
TT Salt and pepper
1lb Mizuna, stem on (Can substitute kale, dandelion greens or chard)
2 Tbl Olive oil
TT Salt and pepper
Drizzle olive oil on mizuna; season with salt and pepper.
On the grill, while it’s still ripping hot, char quickly mizuna on both sides, any flame-ups can be controlled with that beer in your other hand.
Remove from the fire, and rough chop, now combine all ingredients with the farro. Adjust to taste and reserve.
Now take your marinated skirt steak, season it with salt and pepper and grill to desired temperature. Let rest 5 minutes before slicing (IMPORTANT!)
Slice thinly and serve with the farro salad.