Ingredients
- 1 pound flank steak
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Feel free to substitute flank steak with skirt steak if you prefer, and for a vegetarian version, swap the steak for grilled portobello mushrooms. This flexibility is what makes cooking so enjoyable, allowing the dish to be tailored to your taste and dietary needs.
Instructions
- Begin by marinating the steak. In a resealable bag, combine balsamic vinegar, honey, garlic, oregano, salt, and pepper. Add the steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 30 minutes.
- While the steak marinates, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente, approximately 8-10 minutes.
- Drain the orzo and set it aside. In the same saucepan, heat olive oil over medium heat. Add the cherry tomatoes and sauté until they begin to soften, about 3 minutes.
- Incorporate the cooked orzo with the tomatoes, stirring to combine. Remove from heat and cover to keep warm.
- Preheat a grill or grill pan over medium-high heat. Remove steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side, or until desired doneness.
- Let the steak rest for 5 minutes before slicing it thinly against the grain. This resting time allows the juices to redistribute, resulting in a more flavorful bite.
- To serve, plate the orzo mixture and top with sliced steak. Garnish with fresh basil and Parmesan cheese. Enjoy the blend of warm, savory flavors that come together in this dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International