Grilled Skirt Steak and Orzo with the Works

1. 1

   Coat the skirt steak in balsamic vinegar, a good drizzle of EVOO, and a lot of freshly ground black pepper and marinate in a nonreactive dish for 5 to 10 minutes.

2. 2

   Preheat an outdoor grill or ridged grill pan to high.

3. 3

   Bring a large sauce pot of water to a boil to cook the orzo.

4. 4

   Once boiling, salt the water and add the orzo.

5. 5

   Cook until al dente, with a bite to it, about 12 minutes.

6. 6

   While the water is coming up to a boil, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan); add the onions, garlic, fennel, red pepper flakes, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, or until the veggies are slightly tender.

7. 7

   Season the steak with salt and grill for 3 to 4 minutes on each side.

8. 8

   Remove the meat to a plate, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.

9. 9

   To the veggies, add the chicken stock and grape tomatoes, bring up to a bubble, and cook for 2 minutes, or until the grape tomatoes begin to burst.

10. 10

    Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.

11. 11

    Slice the meat very thin on a sharp angle.

12. 12

    Serve alongside the orzo with the works.

* Per serving · 4 servings · Values may vary.