This meal was absolutely delicious! I loved all the different flavors that were incorporated into the meal. It was packed with so much flavor and nutrients. I love introducing my kids to new, fun flavors and the harrisa romesco sauce was certainly different to them. All in all, it was a great meal that my family loved trying.

Served: 2 adults and 4 children

Shopping List:

  • 4 (5-ounce) sirloin steaks
  • Harissa romesco sauce (recipe down below)
  • 8 1/2-ounces asparagus
  • 1 cup farro + 1 1/2 tbsp cumin seed (combined)
  • 8-10 dried apricots
  • 2 lemons
  • 2 tbsp mild pickled peppers
  • 5 cups organic baby kale
  • 12-14 sprigs cilantro
  • red wine vinaigrette (recipe below)

Harissa Romesco Sauce:

  • 1 roasted red peppr
  • 2 tbsp walnuts
  • 2 tbsp sun-dried tomatoes, chopped
  • 1 tbsp red wine vinegar
  • pinch smoked paprika
  • 2 tbsp olive oil
  • pepper (to taste)
  • 1 tsp harissa
  • 1/2 tsp garlic, peeled and minced
  • 2 tsp tomato paste
  • 2 tsp parsley, chopped
  • pinch paprika
  • pinch chile powder
  • salt (to taste)
  • 4 tsp water


Combine all ingredients except oil in a blender. Mix on medium speed for 30 seconds. While blender is running, slowly pour in oil.

Red Wine Vinaigrette:

  • 4 tsp red wine vinegar
  • 1/2 tsp Dijion
  • pepper (to taste)
  • 2 tsp honey
  • salt (to taste)
  • 2 tbsp olive oil

Combine all ingredients except honey and oil in a blender. mix on medium speed for 30 seconds. While blender is running, slowly add honey and oil.



Prep Work: Preheat oven to 425 degrees

Step 1. Cook Farro

Heat 2 tablespoons of oil in a medium pot over med-high heat. Add the cumin farro to the hot pot and stir. Toast for 1 minute, stirring frequently. Add 6 cups water. Cover the pot and bring to boil. Reduce the heat to med-low and actively simmer for 20-25 min, or until farrow is al dente. Strain and set aside.

Step 2. Prep Asparagus & Apricots

Hold both ends of one asparagus and gently bend until the stalk snaps; discard of the bottom half. Line up asparagus and cut into 1-inch long pieces. roughly chop dried apricots and picked peppers into bite-sized pieces.

Step 3. Cook Steaks

season both sides of steaks with salt and pepper. Heat 2 tablespoons cooking oil in a medium sauce pan over med-high heat. add the steaks to the hot pan and sear for 3 minutes. Flip and sear for 1 minute. Transfer the pan with the steaks to the oven. Roast for 6-8 minutes or to desired doneness. Put steaks onto a cutting board and let rest for 3 minutes.

Step 4. Saute Asparagus

Heat 2 tablespoons cooking oil in a large sauté pan over med-high heat. Add asparagus to the hot pan and season with salt and pepper. Cook for 2 minutes. add apricots and pickled peppers and stir. Cook for 2 minutes. Add a 1/2 cup water and cook for 3-4 minutes, or until liquid is most cooked off, stir occasionally. Remove from heat.

Step 5. Dress Kale

Place baby kale in a large bowl. Shake red wine vinaigrette and drizzle over kale to taste. Salt and pepper to taste. Toss to coat the kale.

Step 6. Warm Sauce

Return pan used for steaks to stovetop over med-low heat and pour harissa romesco sauce into the pan. Add 1/4 cup water and stir. warm for 2-3 minutes, stirring occasionally.

Step 7. Finish Farro

Destem cilatro and roughly chop the eaves. Add the cilantro and farrow to pan with asparagus. Zest 1 lemon over pan. Halve lemon and squeeze the juice over farro. Salt and pepper to taste and stir to combine. Cut remaining lemon into wedges.

Step 8. Plate Your Dish

Cut steaks against the grain into 4-5 slices each. Put asparagus and pickled pepper farrow onto plates along with the kale salad. Spoon harissa romesco sauce over steak and serve with lemon wedges.





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