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1
In a medium saucepan, combine the wheat berries with the water and bring to a boil.
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2
Cover and simmer over low heat until the wheat berries are tender but still chewy, about 2 hours..
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3
Drain and let cool to room temperature.
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4
Meanwhile, in a mini food processor, puree the chopped tomato with the chipotles and adobo sauce.
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5
Transfer to a medium bowl.
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6
Stir in the tomato paste, lemon juice, honey, garlic, cinnamon and cumin.
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7
Add 3 tablespoons of the olive oil; season with salt and pepper.
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8
Put the steak in a shallow dish and coat with 1/4 cup of the tomato-chipotle sauce.
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9
Stir the wheat berries into the remaining sauce and season with salt.
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10
Cover and refrigerate the steak and wheat berries overnight.
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11
Light a grill or preheat a grill pan.
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12
Bring the steak and wheat berries to room temperature.
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13
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.
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14
Transfer the steak to a cutting board and let rest for 5 minutes.
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15
In a medium bowl, mix the vinegar with the remaining 1 teaspoon of olive oil.
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16
Add the cherry tomatoes, cucumber and parsley, season with salt and pepper and toss well.
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17
Slice the steak 1/4 inch thick and serve with the wheat berries and the tomato salad.
