Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. But in this recipe, we’re turning it into a main event. Seared sirloin steak adds some meaty heft to the meal, while orzo pasta fills it out and soaks up all the flavorful juices. Throw in some garlic and a drizzle of olive oil for flavor and you’ll realize at first bite, that’s amore.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Herbes de Provence
Wash and dry all produce. Preheat oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Cut tomatoes into quarters. Mince or grate garlic. Pick leaves from parsley; discard stems. Roughly chop leaves. Cut mozzarella into ½-inch cubes. Pat steak dry with a paper towel.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season steak all over with herbs de Provence, salt, and pepper. Sear in pan and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Roast in oven to desired doneness, 7-10 minutes. TIP: If grilling, grill seasoned steak to desired doneness, 3-6 minutes per side.
Heat another drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until slightly softened, 1-2 minutes.
Add orzo, mozzarella, 1 TBSP balsamic vinegar (we sent more), a drizzle of olive oil, and ¾ of the parsley to pan. Stir to combine. Season with salt and pepper.
Let steak rest a few minutes after removing from oven, then thinly slice against the grain. Divide pasta salad between plates and top with steak. Garnish with remaining parsley and serve.