HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerbed Sirloin Steak
Herbed Sirloin Steak

Herbed Sirloin Steak

over Orzo Pasta Salad

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Caprese salad—that’s mozzarella, tomato, and balsamic—is addictive as an appetizer. But in this recipe perfect for both lunch and dinner, 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.

Tags:Dinner Ideas

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Grape Tomatoes

2 clove


¼ ounce


4 ounce

Fresh Mozzarella


6 ounce

Orzo Pasta


12 ounce

Sirloin Steak

1 teaspoon

Herbes de Provence

1 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat30 g
Saturated Fat14 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber4 g
Protein56 g
Cholesterol130 mg
Sodium340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Cutting Board
Large Pot
Paper Towel
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.