Grilled Skirt Steak and Orzo with the Works Recipe

Name: Grilled Skirt Steak and Orzo with the Works
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds skirt steak; 3 tablespoons balsamic vinegar (eyeball it); 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; Coarse black pepper; Coarse salt; 1/2 pound orzo; 1 large red onion, chopped; 4 garlic cloves, chopped; 1 fennel bulb, quartered, cored, and thinly sliced; 1/4 teaspoon crushed red pepper flakes (a couple of pinches); 1 cup chicken stock or broth; 1 pint grape tomatoes; 10 fresh basil leaves, chopped or torn; 1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped; 1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

Servings: persons

1 1/2 to 2 pounds skirt steak
3 tablespoons balsamic vinegar (eyeball it)
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Coarse black pepper
Coarse salt
1/2 pound orzo
1 large red onion, chopped
4 garlic cloves, chopped
1 fennel bulb, quartered, cored, and thinly sliced
1/4 teaspoon crushed red pepper flakes (a couple of pinches)
1 cup chicken stock or broth
1 pint grape tomatoes
10 fresh basil leaves, chopped or torn
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

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
Preheat an outdoor grill or ridged grill pan to high.
3
Bring a large sauce pot of water to a boil to cook the orzo.
4
Once boiling, salt the water and add the orzo.
5
Cook until al dente, with a bite to it, about 12 minutes.
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
Season the steak with salt and grill for 3 to 4 minutes on each side.
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
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
Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.
11
Slice the meat very thin on a sharp angle.
12
Serve alongside the orzo with the works.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 to 2 pounds skirt steak, 3 tablespoons balsamic vinegar (eyeball it), 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, Coarse black pepper, and more.

Yes, Grilled Skirt Steak and Orzo with the Works falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Skirt Steak and Orzo with the Works

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