| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds skirt steak, trimmed and cut into 4 pieces
- Kosher salt and freshly ground pepper
- 1 bunch asparagus, trimmed
- 1 cup orzo (about 8 ounces)
- 3/4 cup half-and-half
- 1/2 cup grated gruyere cheese (about 2 ounces)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh scallions or chives
- 1 teaspoon chopped fresh thyme
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 clove garlic, grated
Instructions
- Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
- Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.
Nutrition Facts
| Calories | 733 calorie |
| Total Fat | 35 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 116 milligrams |
| Sodium | 299 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 4 grams |
| Protein | 54 grams |
Reviews
Super good will be remaking
Combination of orzo and grilled asparagus with grilled steak is super delish loved it so much and one of my fave comfort food since