Pan-Seared Steak with Lemon-Herb Gremolata & Mediterranean Orzo Salad

Pan-Seared Steak with Lemon-Herb Gremolata & Mediterranean Orzo Salad ingredients

• 12 oz Sirloin or Flank Steak
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Fresh Parsley
• 1 clove Garlic
• 1 tsp Lemon Zest
• 1 tbsp Olive Oil
• 0.5 cup Orzo Pasta
• 0.5 halved Cherry Tomatoes
• 0.5 chopped Cucumber
• 0.25 finely diced Red Onion
• 0.25 crumbled Feta Cheese
• 0.25 pitted and halved Kalamata Olives
• 1 tbsp Lemon Juice
• 0.5 tbsp Red Wine Vinegar
• 2 tbsp Olive Oil
• 0.5 tsp Dried Oregano
• 0.25 tsp Salt
• 0.13 tsp Black Pepper

How to make Pan-Seared Steak with Lemon-Herb Gremolata & Mediterranean Orzo Salad

1. Begin by preparing the Mediterranean Orzo Salad: Cook 0.5 cup of orzo pasta according to package directions in salted water until al dente. Drain well, rinse with cold water to stop cooking and prevent sticking, then set aside in a large bowl.
2. While the orzo cooks, finely chop 0.5 cup of cherry tomatoes, 0.5 cup of cucumber, 0.25 cup of red onion, and halve 0.25 cup of pitted Kalamata olives. Add these prepared vegetables to the bowl with the cooled orzo.
3. In a small bowl, whisk together 1 tbsp lemon juice, 0.5 tbsp red wine vinegar, 2 tbsp olive oil, 0.5 tsp dried oregano, 0.25 tsp salt, and 0.13 tsp black pepper for the dressing. Pour the dressing over the orzo and vegetables, then gently fold in 0.25 cup crumbled feta cheese.
4. Next, prepare the Lemon-Herb Gremolata: Finely chop 0.25 cup fresh parsley and 1 clove of garlic. In a small bowl, combine the chopped parsley, garlic, 1 tsp lemon zest, and 1 tbsp olive oil. Stir well to combine and set aside.
5. Prepare the steak: Pat the 12 oz sirloin or flank steak thoroughly dry with paper towels to ensure a good sear. Season generously on both sides with 0.5 tsp salt and 0.25 tsp black pepper.
6. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 3-4 minutes. Add 1 tbsp olive oil to the hot pan, ensuring it coats the bottom evenly.
7. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare, or until a deep brown crust forms. Use a meat thermometer to check for desired doneness (130-135°F for medium-rare).
8. Remove the steak from the skillet and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist steak.
9. Slice the rested steak against the grain into thin strips. Divide the Mediterranean Orzo Salad evenly between two plates.
10. Arrange the sliced steak alongside the orzo salad on each plate. Spoon a generous amount of the prepared Lemon-Herb Gremolata over the sliced steak just before serving to add a burst of fresh flavor.

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