Grilled Steak and Asparagus with Orzo

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 clove garlic, grated
  • 1 teaspoon chopped fresh thyme
  • 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
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.

  • Photograph by Antonis Achilleos


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