Bavette Steak With Breadcrumb Salsa Verde & Farro

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2 cups farro

1 teaspoon kosher salt, plus more to taste

-- Zest of 1 orange, 10 strips of fine julienned zest reserved

1 tablespoon finely chopped garlic

3 tablespoons olive oil

2 artichokes, peeled and trimmed down to edible light green portion, then halved and thinly sliced on a mandoline

1 fennel bulb, quartered and thinly sliced on mandoline

Breadcrumb salsa verde

3 shallots, finely diced

1/4 cup red wine vinegar

1/2 bunch thyme, leaves roughly chopped

1 cup chervil, roughly chopped

2/3 cup olive oil or more as needed

2 cups coarse fresh breadcrumbs or crushed croutons

-- Kosher salt and ground black pepper, to taste


2 pounds flap or bavette steak

-- Kosher salt and ground black pepper, to taste (see Note)

1 tablespoon olive oil

1/2 pound arugula

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