Elevate your dinner routine with this Aleppo Grilled Steak served over a vibrant farro and herb salad. Smoky, spice-rubbed steak meets nutty whole grains, crisp cucumbers, and a punchy vinaigrette for a balanced, hearty meal that feels both comforting and fresh. It’s a perfect dish for outdoor grilling or stovetop searing, with warm Mediterranean notes and a bright herbaceous finish. High in protein and packed with texture, this is a weeknight dinner that eats like a weekend indulgence.
Aleppo Grilled Steak with Farro Salad
This Aleppo Grilled Steak with Farro Salad combines the bold heat of Aleppo pepper with juicy grilled strip steaks, paired with a lemony farro salad tossed with Castelvetrano olives, fresh parsley, and mint. Quick to prep and great for make-ahead lunches or summer dinners, this dish is light, filling, and full of Mediterranean flair.
Ingredients
Equipment
Method
- Heat grill to medium. Cook farro according to package directions.
- Season steaks with Aleppo pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 5–8 minutes per side to desired doneness. Transfer to a cutting board and let rest at least 5 minutes before slicing.
- In a medium bowl, whisk together lemon zest, lemon juice, shallots, and 1/2 tsp each of salt and pepper. Let sit for 5 minutes.
- Stir olive oil into the lemon mixture, then toss with cooked farro.
- Fold in olives, parsley, and mint. Serve salad alongside sliced steak.
Notes
- You can prepare the farro salad in advance—just fold in herbs before serving to keep them fresh.
- Aleppo pepper adds fruity heat; substitute with crushed red pepper if unavailable.
- Resting the steak helps retain juices for maximum tenderness.
- This meal is ideal for meal prep—pack steak and salad separately for reheating.
- Great served warm or at room temperature for picnics or alfresco dining.