Herb Garlic Butter
1. In a small bowl, combine butter, rosemary, garlic and Worcestershire sauce.
2. Wrap butter in plastic wrap, roll into a log and chill.
1. Heat one tablespoon of the grape seed oil in a medium saucepan over medium-high heat.
2. Add faro. Cook until fragrant and toasted stirring often for four to five minutes.
3. Remove farro from the saucepan, and add the remaining one tablespoon of grape seed oil.
4. Add in shallots and garlic, and stir frequently until softened.
5. Season with salt and pepper.
6. Return toasted farro to the pan, and stir to coat each grain with seasoned shallots and garlic.
7. Add broth, and bring to a boil.
8. Reduce heat to medium, cover and stir occasionally until liquid is absorbed and farro is tender. This should take 20 to 25 minutes.
9. Stir in fresh thyme, and adjust seasonings.
1. Preheat your oven to 400 degrees.
2. Cut your broccoli into bite-size pieces.
3. Toss the broccoli, grape seed oil and garlic together in a medium bowl and season with salt and pepper.
4. Pour broccoli out on to a baking pan, and place in the oven.
5. Roast just until the broccoli is tender, or about eight to 10 more minutes.
1. Season skirt steak with salt and ground pepper.
2. Heat grill to high.
3. Cook skirt steak until medium rare, or until an instant-read thermometer shows 130 degrees.
4. Remove from the grill, and let rest for 10 minutes.
5. Spoon faro in the center of a plate, and top with broccoli.
6. Slice skirt steak and layer slices on top of the broccoli.
7. Top skirt steak with one tablespoon of the garlic herb butter.