Herbed Sirloin Steak over Orzo Pasta Salad

Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. But in this recipe, we’re turning it into a main event. Seared sirloin steak adds some meaty heft to the meal, while orzo pasta fills it out and soaks up all the flavorful juices. Throw in some garlic and a drizzle of olive oil for flavor and you’ll realize at first bite, that’s amore.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring lg. pot of salted water to a boil; add orzo. Cook (9-11 min.), stirring occasionally, until al dente. Drain.

Step 2

Heat drizzle of olive oil in lg. pan over med.-high. Season steak all over with herbs de Provence, salt, & pepper. Sear in pan; cook (2-3 min.per side) until browned. Grill or Transfer to baking sheet; roast (7-10 min.) to desired doneness. TIP: If grilling, grill seasoned steak to desired doneness (3-6 min per side.)

Step 3

Heat another drizzle of olive oil in same pan over med. Add garlic, cooking (30 sec.) until fragrant. Add tomatoes & cook (1-2 min.) until slightly softened.

Step 4

Add orzo, mozzarella, 1T balsamic vinegar, drizzle of olive oil, & ¾ of parsley to pan; stir to combine. Season with salt & pepper.

Step 5

Let steak rest a few minutes after removing from oven; then thinly slice against grain. Divide pasta salad between plates & top with steak. Garnish with remaining parsley.

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