Chipotle Steak with Turkish Wheat Berries

Ingredients

• 7 ounces poached berries whole wheat
• 0.5 pound cherry tomatoes halved
• 3  chipotle chiles in adobo sauce seeded chopped
• 0.5 teaspoon cinnamon 
• 1 medium cucumber--peeled seeded cut into 1-inch dice
• 2 tablespoons flat-leaf parsley coarsely chopped
• 1 large garlic clove minced
• 0.3 teaspoon ground cumin 
• 2 teaspoons honey 
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin
• 4 servings salt and pepper freshly ground
• 2 pound rump steak 
• 1 large tomato--peeled seeded chopped
• 0.5 cup tomato paste 
• 3 cups water 
• 2 teaspoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• sauce pan
• grill
• grill pan
• cutting board

Directions

1. In a medium saucepan, combine the wheat berries with the water and bring to a boil. Cover and simmer over low heat until the wheat berries are tender but still chewy, about 2 hours..
2. Drain and let cool to room temperature.
3. Meanwhile, in a mini food processor, puree the chopped tomato with the chipotles and adobo sauce.
4. Transfer to a medium bowl. Stir in the tomato paste, lemon juice, honey, garlic, cinnamon and cumin.
5. Add 3 tablespoons of the olive oil; season with salt and pepper.
6. Put the steak in a shallow dish and coat with 1/4 cup of the tomato-chipotle sauce. Stir the wheat berries into the remaining sauce and season with salt. Cover and refrigerate the steak and wheat berries overnight.
7. Light a grill or preheat a grill pan. Bring the steak and wheat berries to room temperature. Oil the grill and cook the steak over a medium-hot fire for about 4 minutes per side, or until lightly charred on both sides and medium rare within.
8. Transfer the steak to a cutting board and let rest for 5 minutes.
9. In a medium bowl, mix the vinegar with the remaining 1 teaspoon of olive oil.
10. Add the cherry tomatoes, cucumber and parsley, season with salt and pepper and toss well. Slice the steak 1/4 inch thick and serve with the wheat berries and the tomato salad.
11. Make Ahead: The tomato-chipotle sauce and the wheat berry salad can be refrigerated for up to 3 days.
12. Wine Recommendation: The rare steak and intense tomato dressing point to an equally rich red wine, with plenty of ripe fruit. Choose a juicy, supple Syrah from Washington State, one without too much tannin or smoky oak, such as the bargain 2000 Snoqualmie or the 1999 Hogue.