I love the bold flavors and contrasting temperatures featured in this recipe. If you are looking to impress your guests at a late summer cookout–this is your calling card. The juicy, hot steak served alongside a cool and refreshing pasta salad makes for a delectable combination. (Prep 20 minutes. Cook 20 minutes. Serves 2)
- 500g skirt steak
- extra virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt
- fresh cracked pepper
Orzo Pasta Salad
- 1 cup orzo pasta
- 1/4 red onion, finely diced
- 1/2 cucumber, finely diced
- 8 cherry tomatoes, quartered
- 1/4 cup feta cheese, crumbled
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh mint, chopped
- 3 tablespoons red wine vinegar
In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 – 4 minutes; drain and set in fridge to cool 15 minutes.
Heat grill over medium high heat and grill steaks 2 – 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate. Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.
Reproduced courtesy of The Art of Manliness, 30 August 2011.