topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Steak

Seared Steak

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.

Total Time30 minutes
Prep Time


/ serving 4 people

24 ounce

Sirloin Steak

12 ounce

Orzo Pasta

(Contains Wheat)

8 ounce

Heirloom Grape Tomatoes

4 clove


4 ounce

Fresh Mozzarella

(Contains Milk)

4 tablespoon

Balsamic Vinegar

¼ ounce


Not included in your delivery

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories681 kcal
Energy (kJ)2849 kJ
Fat21 g
Saturated Fat8 g
Carbohydrate70 g
Sugar5 g
Dietary Fiber5 g
Protein53 g
Cholesterol358 mg
Sodium172 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.


Large Pot
Baking Sheet
Large Pan



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.

Cook the steak

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!

Make the pasta salad

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!