Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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2 tablespoons olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 ounces garlic and herb soft cheese (recommended: Boursin)

1/4 cup vermouth

1 pound cooked orzo

1 fennel bulb, diced

1 cup diced fresh tomatoes

1/4 cup fresh chopped oregano leaves

1/4 cup sherry vinegar


  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
  2. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

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