Description
This Herbed Steak with Orzo Caprese Salad is a flavorful and elegant meal combining perfectly seared herbed steak with a fresh and vibrant orzo pasta salad. The salad features juicy grape tomatoes, fresh mozzarella, parsley, garlic, and a balsamic vinaigrette, creating a delicious Mediterranean-inspired dish that's perfect for a quick dinner or special occasion.
Ingredients
Steak
- 24 ounces steak (such as sirloin or ribeye)
- 2 teaspoons Herbes de Provence
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking
Orzo Caprese Salad
- 12 ounces orzo pasta
- 8 ounces grape tomatoes
- 4 cloves garlic, minced or grated
- ¼ ounce fresh parsley (about a small bouquet), chopped
- 8 ounces fresh mozzarella (mozzarella pearls or cubed if whole ball)
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons extra virgin olive oil for the salad
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Chop the parsley, discarding the stems. Wash the grape tomatoes. Mince or grate the garlic using a microplane or knife. If using a whole ball of fresh mozzarella, cut it into ½ inch cubes.
- Season the Steak: Set steaks on a plate or plastic cutting board to rest at room temperature. Season both sides of the steak generously with salt, black pepper, and Herbes de Provence. Set aside.
- Preheat and Boil: Preheat your oven to 400℉ (204℃). Bring a large pot of salted water to a rolling boil in preparation for cooking the orzo.
- Cook the Orzo: Add the orzo pasta to the boiling water. Stir occasionally and cook until al dente, approximately 9 to 11 minutes. Drain the orzo using a fine mesh strainer to avoid losing the small pasta.
- Sear the Steak: Heat a drizzle of olive oil in a large pan or cast iron skillet over medium-high heat. Once hot, add the prepared steak and sear each side for 2 to 3 minutes using tongs, turning carefully to avoid piercing the meat.
- Roast the Steak: Line a baking sheet with aluminum foil. Transfer the seared steak to the baking sheet and roast in the preheated oven for 7 to 10 minutes, or until the desired doneness is reached. Remove the steak from the oven and allow it to rest for about 5 minutes.
- Sauté Tomatoes and Garlic: While the steak is roasting, reduce the heat to medium on the same pan used for the steak. Add a bit more olive oil, then add the grape tomatoes. Cook gently, stirring for 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Remove from heat.
- Combine Salad Ingredients: Add the cooked orzo, balsamic vinegar, 1 to 2 tablespoons of olive oil, chopped parsley, and fresh mozzarella to the pan with the tomatoes and garlic. Gently stir to combine all ingredients. Season the salad to taste with kosher salt and freshly ground black pepper.
- Slice and Serve: After resting, slice the steak thinly against the grain. Divide the orzo Caprese salad between plates, top with sliced steak, and garnish with additional minced parsley. Serve immediately, or refrigerate leftovers to enjoy cold the next day.
Notes
- Resting the steak after cooking allows juices to redistribute for a more tender bite.
- Use a fine mesh strainer to drain orzo to prevent losing the small pasta pieces.
- Adjust the amount of olive oil or balsamic vinegar in the salad to suit your taste preferences.
- Steak doneness can be checked with an instant-read thermometer: 130°F for medium-rare, 140°F for medium.
- Leftover orzo Caprese salad tastes great served cold as a refreshing next-day meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
