Heat grill to medium. Cook farro per package directions.
Season steak with Aleppo pepper, ½ teaspoon salt, and ¼ teaspoon pepper and grill steak to desired doneness, 5 to 8 minutes per side for medium-rare. Transfer to cutting board and let rest at least 5 minutes before slicing.
In medium bowl, combine lemon zest and juice, shallots, and ½ teaspoon each salt and pepper and let sit 5 minutes. Stir in oil, then toss with farro. Fold in olives, parsley, and mint and serve with steak.
