4 kiwifruit, divided
2 teaspoons sriracha-garlic seasoning, divided
2 tablespoons canola oil, divided
1 1/2 lb grilling steaks (such as petite shoulder tender, flank, or ribeye)
Large zip-top bag
1 cup farro (or barley)
2 cups reduced-sodium beef broth (or stock)
1/2 seedless cucumber, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 small jalapeño pepper, finely chopped
1 lemon, for juice
1 tablespoon honey
- Peel 1 kiwi and mash with a fork in small bowl; add 1 teaspoon seasoning and 1 tablespoon oil. Place steaks in zip-top bag (wash hands) and add kiwi mixture; knead to coat. Marinate 30 minutes (or overnight).
- Preheat grill (or grill pan). Cook farro following package instructions using beef broth.
- Peel and chop remaining 3 kiwi. Chop cucumber and cilantro; chop jalapeño, removing membrane and seeds if desired. Squeeze lemon for juice (1 tablespoon). Place in medium bowl: kiwi, cucumber, cilantro, jalapeño, lemon juice, honey, and remaining 1 tablespoon oil and 1 teaspoon seasoning; toss to coat. Chill until ready to serve.
- Grill steaks 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5 minutes before slicing; temperature will rise 5–10°F during this time. Drain farro, if needed. Serve sliced steak over farro, topped with relish.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Amount per 1/4 recipe serving: Calories 470, Total Fat 14.00g, Sat Fat 3.00g, Trans Fat 0.00g, Chol 115mg, Sodium 460mg, Total Carb 47g, Fiber 6.00g, Sugars 11g, Protein 41g, Calc 6%, Vit A 0%, Vit C 0%, Iron 30%