Steak & Summer Bean Salad

Steak & Summer Bean Salad (WPLG, INC.)

Steak & Summer Bean Salad

1 beef filet

Salt and pepper to taste

Season your steak with salt and pepper and grill until desired doneness. Let rest before slicing.

Farro & Bean Salad

10 ounces (about 2-3 cups) green beans cooked on the grill or seared in a pan

Extra virgin olive oil, as needed

¼ teaspoon smoked paprika

½ cup dry farro, cooked according to package instructions, cooled to room temperature

Small bulb fennel, shaved thin on a Japanese mandolin

2 large ripe heirloom tomatoes, cut into large chunks or wedges

½ tablespoon Italian parsley, chopped fine

½ tablespoon dill, roughly chopped

Toss the green beans with a drizzle of olive oil and the smoked paprika. Season with salt and pepper. Grill until tender but crispy. Once cool, trim the ends and cut into thirds on a bias.

Toss the cooked green beans with the farro, shaved fennel, tomatoes and herbs. Season with as much of the balsamic-soy vinaigrette as desired.

Balsamic-soy vinaigrette:

1 shallot, brunoise

1 garlic clove, grated on a microplane

½ tablespoon Dijon mustard

¼ cup aged balsamic vinegar

2 tablespoons sherry vinegar

1½ tablespoons soy sauce

¼ cup & ½ cup extra virgin olive oil

salt and pepper to taste

Whisk together all ingredients for the vinaigrette except for the oils. While whisking, drizzle in the oils, mixing until emulsified. Season to taste with salt and pepper.

About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.