Aleppo Grilled Steak with Farro and Herb Salad


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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American Grill, Mediterranean
Servings 4 servings
Calories 700 kcal

Equipment

  • Grill or grill pan
  • Medium saucepan
  • Chef’s knife
  • Cutting board
  • Large mixing bowl
  • Tongs
  • Zester or grater

Ingredients
  

  • 1 1/2 cups quick-cooking farro
  • 2 12- oz strip steaks about 1 1/2 inches thick
  • 3/4 tsp Aleppo pepper
  • Kosher salt and black pepper
  • 2 tsp grated lemon zest
  • 3 Tbsp lemon juice
  • 2 small shallots thinly sliced
  • 3 Tbsp olive oil
  • 3/4 cup pitted Castelvetrano olives crushed and roughly chopped
  • 1/4 cup flat-leaf parsley roughly chopped
  • 1/4 cup fresh mint torn or roughly chopped

Instructions
 

  • 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.
Keyword aleppo pepper steak, farro salad with herbs, gluten-free grilling, grilled steak salad, healthy steak dinner, lemon herb salad, meal prep steak bowl, quick grilled meals, summer dinner recipe

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