Beef With Farro, Egg, Kimchi Puree and Broccoli

• 1 cup kimchi
• 2 tablespoons brown sugar
• 2 tablespoons Korean gochujang red pepper paste (See note.)
• 2 tablespoons yuzu juice, or lime juice (See note.)
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 cups farro
• 4 cups chicken stock
• 1 head broccoli
• 1 1/2 cups vegetable stock
• 1 tablespoon butter
• 1 1/2 teaspoons white miso paste
• Salt
• Ground white pepper
• 4 8-ounce center-cut beef strip loin steaks
• 2 tablespoons rendered beef fat or butter
• Salt
• freshly ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon canola oil
• 1 large egg
• 1 tablespoon soy sauce
• Finely grated zest of 1 kaffir lime or other lime
• 1/4 cup chopped cilantro leaves, for garnish
• Fresh shiso leaves, optional, for garnish. (See note.)

1. For the kimchi puree: In a food processor or blender, combine the kimchi, brown sugar, red pepper paste and yuzu juice.
2. Process to a smooth paste and transfer to a bowl.
3. For the farro: In a large saute pan over medium heat, melt the butter.
4. Add the onion and saute until translucent and beginning to brown, about 5 minutes.
5. Add garlic and saute for 2 minutes.
6. Add farro and cook for 2 minutes, stirring constantly.
7. Add 1 cup chicken stock and simmer, stirring constantly, until the farro has absorbed the liquid, about 5 minutes.
8. Repeat, adding 1 cup of stock at a time, until the farro is tender but slightly chewy (all the stock may not be needed).
9. Remove from heat and set aside.
10. For the broccoli: Remove the florets from the broccoli and set aside.
11. Peel the stem and use a vegetable peeler or sharp knife to shave it lengthwise into thin strips; set aside.
12. In a small saucepan, combine the florets, vegetable stock and butter.
13. Place over medium heat and simmer until tender, about 5 minutes.
14. Using a slotted spoon, transfer to a bowl and set aside.
15. Add stem shavings to the liquid and return to medium heat.
16. Blanch until barely tender, about 30 seconds.
17. Remove stem shavings and set aside, reserving the liquid.
18. Place 1 cup of the florets into a food processor.
19. Add miso and 2 tablespoons of the broccoli cooking liquid.
20. Process, adding more broccoli liquid as needed, to make a smooth puree.
21. Season to taste with salt and white pepper.
22. Transfer to a bowl and keep warm.

brown sugar, red pepper, yuzu juice, butter, onion, garlic, farro, chicken stock, broccoli, vegetable stock, butter, white miso paste, salt, ground white pepper, center, beef, salt, freshly ground black pepper, soy sauce, canola oil, egg, soy sauce, lime, cilantro, fresh shiso leaves

Taken from cooking.nytimes.com/recipes/1014135 (may not work)