- 1 cup whole wheat berries (7 ounces)
- 3 cups water
- 1 large tomato—peeled, seeded and chopped
- 3 chipotle chiles in adobo sauce, seeded and chopped, plus 1 tablespoon of the sauce
- 1/2 cup tomato paste
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 large garlic clove, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- One 2-pound sirloin steak
- 2 teaspoons white wine vinegar
- 16 cherry tomatoes, halved (1/2 pound)
- 1 medium cucumber—peeled, seeded and cut into 1-inch dice
- 2 tablespoons coarsely chopped flat-leaf parsley
How to make this recipe
- In a medium saucepan, combine the wheat berries with the water and bring to a boil. Cover and simmer over low heat until the wheat berries are tender but still chewy, about 2 hours.. Drain and let cool to room temperature.
- Meanwhile, in a mini food processor, puree the chopped tomato with the chipotles and adobo sauce. Transfer to a medium bowl. Stir in the tomato paste, lemon juice, honey, garlic, cinnamon and cumin. Add 3 tablespoons of the olive oil; season with salt and pepper.
- Put the steak in a shallow dish and coat with 1/4 cup of the tomato-chipotle sauce. Stir the wheat berries into the remaining sauce and season with salt. Cover and refrigerate the steak and wheat berries overnight.
- Light a grill or preheat a grill pan. Bring the steak and wheat berries to room temperature. Oil the grill and cook the steak over a medium-hot fire for about 4 minutes per side, or until lightly charred on both sides and medium rare within. Transfer the steak to a cutting board and let rest for 5 minutes.
- In a medium bowl, mix the vinegar with the remaining 1 teaspoon of olive oil. Add the cherry tomatoes, cucumber and parsley, season with salt and pepper and toss well. Slice the steak 1/4 inch thick and serve with the wheat berries and the tomato salad.
The tomato-chipotle sauce and the wheat berry salad can be refrigerated for up to 3 days.
The rare steak and intense tomato dressing point to an equally rich red wine, with plenty of ripe fruit.