Seared Beef Sirloin with Sage Butter, Roasted Grapes, and Creamy Leek Farro

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with 1 tablespoon olive oil, the balsamic vinegar, honey, and a pinch of salt, and roast for 18 to 20 minutes until softened and lightly burst.

2. 2

   Meanwhile, pat the sirloin steaks dry with paper towels and season both sides with salt and black pepper. Let them stand at room temperature for 10 minutes while you start the farro.

3. 3

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the leek and half of the chopped garlic, and cook for 3 to 4 minutes until the leek is tender but not browned.

4. 4

   Add the pearled farro to the saucepan and stir for 1 minute to coat it in the oil. Pour in the hot beef broth and hot water, bring to a boil, reduce to medium-low heat, and cook for 22 to 25 minutes, stirring occasionally, until the farro is tender and most of the liquid has been absorbed.

5. 5

   Once the farro is cooked, add 1 tablespoon unsalted butter, the grated Parmesan cheese, and lemon zest. Stir until creamy and adjust with salt and pepper if needed. Keep warm over very low heat.

6. 6

   In a large cast-iron or heavy skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Add the sirloin steaks and sear for 3 to 4 minutes on the first side and 3 to 4 minutes on the second side for medium, or until they reach an internal temperature of 63 °C / 145 °F.

7. 7

   Reduce the heat to medium. Add the remaining 2 tablespoons unsalted butter, fresh sage, and the rest of the chopped garlic to the skillet. Tilt the pan slightly and baste the steaks with the foaming butter for 1 minute to perfume them.

8. 8

   Transfer the steaks to a plate and let them rest for 5 minutes so the juices can redistribute. If you prefer the meat more done, you can place it in the oven for an additional 2 to 4 minutes at 220 °C / 425 °F before resting.

9. 9

   Spoon a bed of creamy leek farro onto each plate. Top with a sirloin steak, add the roasted grapes with their juices, and finish with a little of the sage butter from the skillet over the top.