Tags
cheese, kalamata olives, lemon, mint, oregano, orzo, red bell pepper, Rib Eye, steak
I’m in a zone right now where I’m trying to use up all of the food in the house. I saw this recipe in Sunset Magazine and thought it would be the perfect use for the large amount of orzo I have laying around.
The ingredients don’t seem like anything too fancy, but I was pleasantly surprised with the delicious results. Bonus: this is the best leftover bring-to-work lunch salad ever!
Recipe note: I could not find halloumi at my local store, the guy looked at me like I was making sh*t up. I ended up finding Kasseri, which is not the best grilling cheese, but it worked ok. Feta would me a much easier option, just crumbled over the finished salad.
Recipe
Grilled Rib Eye with Orzo Salad
adapted from Sunset Magazine
Ingredients
- 1 cup orzo pasta
- 1 boneless rib-eye steak (about 1 lb.), about 1 in. thick
- 1 pkg. (12 oz.) halloumi (if you are grilling the cheese), if not try feta, Kasseri, or myzithra
- 6 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/2 cup pitted and sliced kalamata olives
- 1/2 cup marinated artichoke hearts, chopped (not necessary, but a good addition)
- 1/2 – 1 whole roughly chopped red bell pepper (depends on how much you like peppers – I went for it and added the whole thing).
- 1/3 cup mint leaves, chopped
- 1/3 cup oregano leaves, chopped
- 3 tablespoons lemon juice
Preparation
- Heat a grill to medium-high (400° to 450°). Cook orzo according to package directions. Drain, then set aside.
- Brush steak and cheese with 2 tbsp. oil and sprinkle steak with salt. Grill both, turning once, until grill marks appear on cheese, and steak is done the way you like, 8 to 10 minutes for medium-rare. Let steak rest 10 minutes.
- Cut halloumi slices into quarters. Combine cheese, orzo, remaining 4 tbsp. oil, and remaining ingredients in a bowl; divide among 4 plates. Top with sliced steak.
Baked Northwest 