Name: Grilled Steak and Asparagus with Orzo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Directions

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.