Flank Steak with Farro and Mango Salsa | America's Test Kitchen

Ingredients

• 2 cups whole farro
• 1 1/2 teaspoons table salt, divided, plus salt for cooking farro
• 1 (2 pound) flank steak, trimmed and cut into 4 equal steaks
• 1 tablespoon ground cumin
• 1 teaspoon pepper, divided
• 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling
• 1 mango, peeled, pitted, and cut into ¼-inch pieces
• 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice