with Caprese Orzo Salad
However much we love cooking, we also enjoy spending time outside during the summer months. That’s why this easy-peasy, 30-minute family recipe is high on our list of go-to dinners. Tender beef pairs beautifully with satisfying pasta salad and the unbeatable combo of mozzarella and tomatoes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Heirloom Grape Tomatoes
Not included in your delivery
Wash and dry all produce. Preheat the oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Quarter the grape tomatoes. Roughly chop the parsley leaves. Cut the mozzarella into ½-inch cubes. Mince the garlic.
Boil the orzo: Add the orzo to the boiling water. Cook 9-11 minutes, until al dente. Drain.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper before adding it to the pan. Cook 2-3 minutes per side, until browned. Transfer steak to a baking sheet, then place in the oven to finish cooking to desired doneness, 4-7 minutes. TIP: You can also cook the steak on the grill if you have one!
Heat another large drizzle of olive oil in the same pan over medium heat. Add the garlic. Cook 30 seconds, until fragrant. Add the tomatoes. Cook 1-2 minutes, until slightly softened. Toss in the drained orzo, mozzarella, a large drizzle of olive oil, the balsamic vinegar, and ¾ of the parsley. Season with salt and pepper. Taste and adjust with more olive oil or balsamic vinegar, as needed.
Once the mozzarella has melted slightly, divide the caprese orzo salad between plates. Thinly slice the seared steak, serve over the salad, and garnish with the remaining parsley. Enjoy!