My F&W
quick save (...)
Chipotle Steak with Turkish Wheat Berries
© Mikkel Vang

Chipotle Steak with Turkish Wheat Berries

  • SERVINGS: 4
  • MAKE-AHEAD

The steak and wheat berries are refrigerated overnight in a marinade made with substantially spicy chipotle chiles in adobo, so plan accordingly.

  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.
Make Ahead The tomato-chipotle sauce and the wheat berry salad can be refrigerated for up to 3 days.

Suggested Pairing

The rare steak and intense tomato dressing point to an equally rich red wine, with plenty of ripe fruit.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.