Grilled Bavette Steak and Asparagus Salad with Farro, Mushrooms and Lemony Ricotta

This grilled steak and asparagus salad is all about layering flavors and textures. A fragrant herb oil made with fresh thyme and garlic doubles as a dressing for chewy farro, grilled asparagus and sautéed mushrooms. The creamy ricotta base, brightened with lemon zest and juice, ties everything together.

Bavette steak, grilled to perfection, is sliced and served atop the salad. The result is a satisfying dish that’s both hearty and fresh-perfect for a special dinner at home.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook farro according to package directions, using mushroom stock concentrate in place of some water. Drain and set aside.
2. While farro cooks, prepare the herb oil: strip thyme leaves from stems and finely chop. Mince garlic. In a small bowl, combine thyme, garlic and 3 tablespoons olive oil. Let infuse.
3. Zest and juice the lemon. In a separate bowl, whisk together lemon zest, lemon juice, Dijon mustard and garlic powder. Slowly whisk in the herb oil to create a dressing. Season with salt and pepper.
4. Trim woody ends from asparagus and cut into 2-inch pieces. Trim scallions. Heat a grill or grill pan over medium-high heat. Toss asparagus and scallions with a little oil and grill until charred and tender, about 3-4 minutes. Remove and set aside.
5. Season bavette steak generously with salt and pepper. Grill to desired doneness (about 4-5 minutes per side for medium-rare). Let rest 5 minutes, then slice against the grain.
6. While steak rests, slice mushrooms. In a skillet over medium heat, add a drizzle of oil and sauté mushrooms until golden and tender, about 5 minutes. Season with salt and pepper.
7. In a large bowl, combine cooked farro, grilled asparagus and scallions (chopped) and sautéed mushrooms. Toss with enough dressing to coat.
8. Spread ricotta on serving plates. Top with farro mixture and sliced steak. Drizzle with remaining dressing and serve.
9. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak or sirloin would work well. Adjust cooking time as needed.

Can I make this dish vegetarian?

Absolutely! Omit the steak and add more mushrooms or grilled portobello caps for a hearty vegetarian version.

What can I substitute for farro?

You can use barley, spelt or even quinoa. Cook according to package directions.