Grilled Flank Steak with Porcini Mushroom Pilaf

Looking for a delicious summer meal?  This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!Many of you guys know that I spent several years in a former life as a Latin teacher.  Now I don’t know if you ever took Latin, but one thing I’ve noticed about Latin teachers is they are, uh, eccentric.  All of my Latin teachers growing up were a bit nuts…but only in a good way of course!  To become a Latin teacher, you really have to love Latin and ancient Rome, and this passion can sometimes translate over as downright crazy.  And I’m proud to say I followed in the footsteps of my wacky Latin teachers.

For example, there was that time I brought a rather large gingerbread house shaped like a Roman temple back on an airplane.  I couldn’t check it, and it was too big to fit under the seat.  So a kind stewardess put it in her jacket closet and watched it for the whole trip.  And then there was the time I made a cake shaped like a Roman temple.  I baked something like 14 layers of very thin (think sheet-pan thin) cake and then built a temple using those layers.  I was like a kid playing with building blocks!  And then there was the time I went to class dressed in a full-out Roman soldier’s outfit.  Needless to say, I got more than a few looks as I walked down the hall to my classroom!

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!One of my favorite parts of the week as a Latin teacher was the day when we got to talk about Roman culture.  The Romans were an incredible civilization, and many of the modern marvels that we enjoy today were invented back in Roman days.  Take concrete for instance.  The Romans revolutionized the architectural world when they figured out how to make concrete.  They even figured out how to make it waterproof so they could build underwater foundations!

Water supply is another one which always makes me appreciate Roman ingenuity.  Water is a key element for any major civilization, and Roman engineers figured out how to build aqueducts that carried water for miles and miles.  They even developed a system where private houses could be charged for water by either amount of water used or total time in which the water was turned on.  Think about that.  The Romans didn’t have electricity, but they developed water meters!  I get really excited talking about this stuff.  See, I told you I was a bit eccentric!

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!Another fun classical tidbit: farro was used to feed the majority of Romans from the rise of the Roman empire all the way until it fell in 476AD.  If you’re not familiar with farro, then you need to be!  It’s a grain in the wheat family that makes for a great addition to soups and salads.  But farro also contains a starch similar to that found in arborio rice, so it can be prepared like risotto.  Farro has a nice nutty bite to it, and it actually holds quite well even after cooking.  This ‘ancient grain’ has become quite popular in recent years.  But as any Latin teacher can tell you, we’re only re-discovering what the Romans already knew!

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!As a whole grain, farro is high in protein and fiber, but it’s also easy to digest.  I enjoy risotto, so preparing farro in this style is one of my favorites.  Alessi has a new line of flavored farros, and these are quite delicious.  And what’s more, they are super easy to prepare.  Got 20 minutes?  Then you can make farro for dinner tonight!  I used Alessi’s Porcini Mushroom Farro for this Grilled Flank Steak with Porcini Mushroom Pilaf, but they also make a Butternut Squash and Kale Farro as well as a Beets and Spinach Farro.

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!We love Alessi’s products around here, and you might remember this Olive Oil Gelato which used both Alessi’s olive oil as well as their balsamic reduction.  That’s a fun dessert for sure!  But for the main course, I’ve got to say that this Grilled Flank Steak with Porcini Mushroom Pilaf is a winner!  The flank steak features a flavorful rub that can be applied the night before.  Then just whip up a batch of farro and a quick chimichurri sauce while the steak is grilling.  You’ll look like a rockstar in your kitchen when these all come together on one plate!  You can purchase Alessi’s flavored farro blends at your local grocery store or online via Alessi’s website.

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!Have you ever had farro?  If not, get in touch with your inner ancient Roman (we all have one!) and make a batch for dinner tonight.  This Grilled Flank Steak with Porcini Mushroom Pilaf is definitely a favorite around our house!  Enjoy!

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!

Grilled Flank Steak with Porcini Mushroom Pilaf

Looking for a delicious summer meal?  This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 4 servings
Calories: 477kcal

Ingredients

For the Steak

  • 1 –1½ lb flank steak
  • ½ Tbsp olive oil
  • 1 Tbsp brown sugar
  • ½ Tbsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp dried oregano

For the Chimichurri Sauce

  • 1 cup fresh Italian parsley minced
  • 2 tsp garlic minced
  • ½ Tbsp dried oregano
  • ½ tsp crushed red pepper flakes
  • ¼ cup olive oil
  • 3 Tbsp red wine vinegar
  • 2 tsp lemon juice

For the Farro Pilaf

  • 1 Tbsp olive oil
  • ½ cup white onion diced
  • 1 tsp garlic minced
  • 1 7-oz. package Alessi Porcini Mushroom farro
  • cups water
  • ½ cup corn fresh or frozen
  • ½ tsp salt
  • 1 cup cherry tomatoes halved

Instructions

For the Steak

  • Brush both sides of the steak with olive oil.
  • Using a small bowl, combine the seasonings (brown sugar, smoked paprika, salt, pepper, garlic powder and oregano). Rub both sides of steak with mixture. Wrap steaks in plastic wrap and refrigerate at least 4 hours, or overnight.

For the Chimichurri Sauce

  • Using a medium bowl, whisk all ingredients together until well combined. (Note: This can be made at the same time as the steak rub. Just cover and let stand for a couple of hours.) For a smoother sauce, feel free to put this in a small food processor or mini-chopper.

For the Farro Pilaf

  • Using a large sauté pan, add olive oil. Once hot, add onion and sauté for 3-4 minutes. Add garlic and continue cooking for 1-2 more minutes.
  • Add farro, water, corn and salt; increase heat to high and bring mixture to a boil.
  • Reduce heat to simmer, cover and let cook for 20 minutes.
  • Let stand uncovered for 3 minutes before fluffing lightly with a fork.

To Grill Steak

  • Preheat grill to medium-high heat.
  • Grill steak for 4-5 minutes. Flip steak over, turn heat off and let cook for 5-6 more minutes, or until steak reaches desired doneness.
  • Let steak rest on cutting board for 5 minutes before slicing.

For Serving

  • Divide Farro Pilaf across 4 plates. Top pilaf with halved cherry tomatoes and sliced flank steak. Spoon chimichurri sauce over steak before serving.

Looking for a delicious summer meal? This Grilled Flank Steak with Porcini Mushroom Pilaf will make you look like a superstar chef!

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28 Comments

  1. This sounds vaguely familiar. Didn’t Farro Faucett used to drive a Porcini Pilaf? Do you belong to any of those groups who get together and speak Latin? i.ve always thought that would be cool.

    1. Oh, Jeff! I see you are in a puntastic mood today. 🙂 Wait, there are groups that get together and speak Latin? How have I not heard of these? You sure they aren’t just Latin classes at the local university? Hah!

      1. No, seriously. I’ve heard that there are groups of people who get together and spend the weekends in different places and they have to speak Latin the entire time. I mean, maybe it was the descendants of the Knights of the Templars … but I’m pretty sure it was just regular people. Well not “regular,” they spoke Latin.

        1. Glad you clarified that one. There’s nothing ‘regular’ about people who speak Latin. And truthfully, I doubt I can carry on a conversation in Latin. We teach how to read Latin, but speaking it is a whole new level of difficult…uh, I mean awesome. 🙂

  2. I never took Latin but I’m a history nerd, and ancient Rome is one of my favorite eras. Seriously, those guys were geniuses! I didn’t know about the water meters though. I have even more respect for them now! Farro is one of my favorite grains, so this recipe has my name written all over it. So delicious. Have a great weekend, David!

    1. You’re an ancient Rome fan, too, Kelsie?? I knew I liked you! I mean you make desserts and appreciate Roman history. What else is there in life? 🙂 Just kidding of course! (There’s also curling.) I love using farro as a base for summer salads and recipes…the texture is so delicious. Thanks so much, my friend, and I hope you had a great weekend out there in Phoenix!

  3. i David. This is an ideal summer dinner. I’ve never had farro, but I love barley. I will definitely look for this product. I think I’ve mentioned that I took two years of Latin in school and it did help me understand a lot of legal terms once I went into the legal field. However, after all these years I’ve forgotten most of it. PS your steak is cooked perfectly!

    1. Hey Dorothy! You should definitely keep an eye out for this product next time you’re in the store. It really is delicious, and farro is a fun base for summer salads and meals. And, yes, I do recall you mentioning the Latin connection there. Sadly, I’ve started losing some of my Latin mastery, too. (As if I ever ‘mastered’ it…but that’s another conversation.) I need to pull out some of my old textbooks for a refresher. You know, next time I get bored. Haha! Thanks so much, my friend!

    1. Haha! Well, you can still make up for lost time, Dawn. 🙂 Finding a Latin course might be a bit more difficult, but finding this delicious farro shouldn’t be. Give it a shot if you see it in the store! Farro has a great texture, and I love using it for summer salads and meals. Thanks!!

    1. Why thank you very much, Karen! This meal is seriously one of my favorites for summer. Farro is a great base, and then the steak + chimichurri brings a nice bright grilled flavor. 🙂 I hope you had a great weekend, my friend!

  4. Ok, David, I’ve been meaning to ask you about this, the guy I’m dating right now is a pasta lover, which is great because I’m great at Italian food. But then he said loves a great cooked steak, I don’t have much experience with steak so it’s Spiced Blog to the recipe. I’m a huge fan of farro, it’s tasty and hearty ancient grain thank God for the Romans.

    1. Yes! I love Italian food, too, Mary!! And I don’t think you’ve mentioned the guy you’re dating right now. Awesome! I hope things are going well there. So for steak, I like to use my grill as an oven. Just get it super hot (like ~500°F ish). Grill the steak for 2-3 minutes, flip and 2-3 more minutes. Then just cut the grill off (or close the air vents if it’s a charcoal grill) and let the steak “roast” in there. If you don’t have access to a grill, you can do this same thing using a cast iron pan in the oven. Just preheat the oven with the pan in there so that it’s super hot before you put the steak in. (Plus, cast iron pans are relatively inexpensive if you don’t have one already.)

      And do give this recipe a shot sometime. The flavors are so amazing! You could probably sub in some roasted veggies (eggplant, zucchini and squash perhaps?) for your version since you aren’t a meat eater. Yum!!

  5. I never took Latin and I have never met anyone who taught Latin, but now I want to just to see if they are eccentric! 🙂 You tell a good story and I always want to keep reading to find out how where you are going….. It landed in a good place with an amazing dish!

    1. Oh, I can pretty much promise you that any Latin teacher you meet will be eccentric! It’s just part of the job. 🙂 Why thank you very much for your kind words, Kathy. I love writing posts, and I try to keep ’em interesting with a fun short story. The challenge sometimes is figuring out how to link the story to the recipe! (And sometimes the connection just isn’t there…haha!) I hope you had a great weekend, my friend!

  6. That only makes you more interesting 😉 It’s good to be a bit eccentric, I say! I have never taken Latin before, but you can certainly tell that you love it 🙂 I haven’t had farro in such a long time so this is a reminder that I need to make ASAP, starting with this delicious recipe. Love the steak/mushroom combo (like, seriously, how can you go wrong??). Have an awesome week, David!

    1. Yes! I like your logic, Dawn. Eccentric is just the other side of the coin from interesting. 🙂 I love using farro in the summer as it’s a great base for either a salad or an entire meal like this one with the grilled steak. Thank you so much, my friend, and I hope your week is off to an excellent start, too!

  7. Yes, I remember you used to be a Latin teaches, professor Nerd…oh…I mean, professor David! I might have mentioned before that at the university, my major was arts (specifically, history and archives), and I did like the ancient history (Although my favorite part mostly included the Medieval ages. But I’ve never learned Latin). So we’re kind of colleagues here even though I wasn’t that enthusiastic about that to build gingerbread temples. This dish looks great, my friend! I especially love this pilaf and the fact you used farro instead of rice (However, when I saw the first pics, I though you used barley. But that’s fine. Farro is a nice pick too hah. Just kidding, that’s great alternative indeed, professor David!)

    1. Professor Nerd? Say what!? I prefer Professor Dork, thank you very much. 🙂 So I actually love medieval history as well, but I just don’t know it as well as I know Roman history. Either way, I love ancient history. Once it hits like the 1700’s (ish), I just start to lose interest. So I love using farro in the summer as a base for recipes (like this one) or in a salad. The texture is so delicious! I know you’re a farro (and barley) fan, too, so cheers my friend!

    1. Haha! I guess you could call that Roman gingerbread house dedication…or sheer insanity. 🙂 Also, I’m guessing you’ve been listening to Alessia a bit lately, huh? Thanks, Heather!!

  8. You have me cracking up, David! I’ve never heard of someone charming a flight attendant into storing something in their personal closet – especially a Roman temple gingerbread house! lol…

    And this meal you’ve assembled – absolute perfection in my book. Absolutely love farro and that tender steak with that all that freshness slathered on top? Yes, please!

    1. Oh man, I had to really sweet talk that flight attendant! In truth, I think she saw my dilemma as I couldn’t check the gingerbread house (it would have been crumbs!) but it wouldn’t fit in the overhead bin either. She was really nice to do that for me! (Of course, I doubt that would happen today with all of the flying issues…) So this meal is absolutely delicious! In fact, we are planning on making it again for friends this weekend. I love farro as the base to a dish with grilled steak! Mmmm. 🙂 Thanks so much, Marissa!!

  9. David, you may think your passion for teaching Latin was downright crazy and even eccentric – but, I bet your students LOVED it! What a way to get them excited! I’m not one for languages – even after studying French for 4 years, I can barely string a sentence together – but if our French teacher had come in with a 14 layer cake or crepe cake – dude – I’d probably have loved French class and not sneakily try to read my Hercule Poirot mysteries under the table!
    I have had farro before – but I didn’t know of it’s historical significance! Pairing it with that Chimichurri Sauce alone would have been one plate licking meal for me – with that perfectly cooked flank it’s simply swoonworthy!

    1. So I don’t know if my students were as excited as I wanted them to be, but I like to think they enjoyed my class. I mean we still had to learn Latin, but I tried to make it as interesting as a dead language can be. 🙂 Also, I bet your French teacher TOTALLY knew you were reading mystery books under your desks. Teachers see way more than students think! Haha! Thank you so much for the kind words. Farro really is a fun and delicious base for all kinds of tasty recipes!

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