Recipe courtesy of Robin Miller
Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1134
- Total Fat
- 66 g
- Saturated Fat
- 26 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 83 g
- Cholesterol
- 294 mg
- Sodium
- 1439 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1134
- Total Fat
- 66 g
- Saturated Fat
- 26 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 83 g
- Cholesterol
- 294 mg
- Sodium
- 1439 mg
Ingredients
Directions
- 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.
- 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.
