Grilled Steak and Asparagus with Orzo

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.