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When the weather turns warm, I find myself venturing out again to the grill. Here is a fantastic recipe using a very reasonable cut of meat that is so juicy, full of flavor, and tender. You can marinate the steak overnight or longer, which means dinner can be ready in a flash.

Here is a fantastic alternative to the typical side dish of potatoes or rice…and it pairs so well with our skirt steak recipe! Orzo (or risoni) is an Italian pasta that is shaped like large grains of rice, and (good news for us hurried moms) it cooks in just minutes. This delicious recipe is quick to prepare and still full of the fresh and yummy flavors of basil, parsley, and Parmesan cheese.

Ingredients

  • 1 lb. skirt steak
  • Extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt
  • Fresh cracked pepper
  • 1 cup orzo pasta
  • 1/4 red onion, finely diced
  • 1/2 cucumber, finely diced
  • 8 cherry tomatoes, quartered
  • 1/4 cup feta cheese, crumbled
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon fresh mint, chopped
  • 3 tablespoons red wine vinegar

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Directions

  1. In a shallow baking dish, season steak with kosher salt and fresh cracked pepper, and toss in olive oil and vinegar to coat; set aside at room temperature.
  2. Meanwhile, boil a salted pot of water over high heat, add orzo and cook until al dente (about 3–4 minutes). Drain and set in fridge to cool (15 minutes).
  3. Heat grill pan over medium high heat and grill steaks 2–3 minutes per side (for medium rare). Remove from heat and allow steaks to rest.
  4. Remove chilled orzo from fridge and add remaining ingredients along with a half cup of extra virgin olive oil. Toss well to combine and plate.
  5. Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.

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