Chipotle Steak with Turkish Wheat Berries

• MAKE-AHEAD

Ingredients

1. 1 cup whole wheat berries (7 ounces)
2. 3 cups water
3. 1 large tomato—peeled, seeded and chopped
4. 3 chipotle chiles in adobo sauce, seeded and chopped, plus 1 tablespoon of the sauce
5. 1/2 cup tomato paste
6. 2 tablespoons fresh lemon juice
7. 2 teaspoons honey
8. 1 large garlic clove, minced
9. 1/2 teaspoon cinnamon
10. 1/4 teaspoon ground cumin
11. 3 tablespoons plus 1 teaspoon extra-virgin olive oil
12. Salt and freshly ground pepper
13. One 2-pound sirloin steak
14. 2 teaspoons white wine vinegar
15. 16 cherry tomatoes, halved (1/2 pound)
16. 1 medium cucumber—peeled, seeded and cut into 1-inch dice
17. 2 tablespoons coarsely chopped flat-leaf parsley

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.