Heat a saucepan over high heat with the farro, 3 cups of water, and salt. Bring to a boil, then reduce the heat to a vigorous simmer and cook, stirring occasionally, until the farro is chewy and tender, 15 to 20 minutes.
Meanwhile, in a large bowl, combine the olive oil, dijon, lemon zest, lemon juice, garlic, the salt, and pepper and whisk until well combined. Add the shallots, cucumber and dill and gently toss to combine. Set aside while the farro finishes.
When the farro is tender, Drain off excess water on the farro, if necessary. Remove from the heat and cover to keep warm while you prepare the steaks.