Herb-Crusted Sirloin Steak with Orzo Caprese Salad

This recipe takes the beloved Caprese salad-mozzarella, tomato and balsamic-and turns it into a hearty main course. Seared sirloin steak adds rich, meaty flavor, while orzo pasta soaks up all the delicious juices. It’s a perfect meal for both lunch and dinner.

With a hint of garlic and a drizzle of olive oil, every bite is packed with fresh, vibrant taste. Ready in under 30 minutes, this dish is sure to become a weeknight favorite.

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Ingredients

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

8 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Quarter the tomatoes. Pick parsley leaves and chop roughly. Cut mozzarella into ½-inch cubes. Mince or grate garlic.
2. Add orzo to boiling water and cook until al dente, 9-11 minutes. Drain.
3. Heat a drizzle of olive oil in a large oven-safe pan over medium-high heat. Pat steak dry and season generously with salt, pepper and herbes de Provence (or dried herbs). Sear until browned, 2-3 minutes per side. Transfer pan to oven and roast to desired doneness, 7-10 minutes.
4. In the same pan (after removing steak), heat another drizzle of olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until slightly softened, 1-2 minutes.
5. Add cooked orzo, mozzarella, balsamic vinegar, a drizzle of olive oil and three-quarters of the parsley. Stir to combine. Season with salt and pepper.
6. Slice steak thinly against the grain. Divide orzo salad among plates, top with steak slices and garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well. Adjust cooking time based on thickness.

Can I make this dish ahead of time?

The orzo salad can be made a day ahead and refrigerated. Cook the steak fresh for best texture.

What can I substitute for orzo?

Small pasta like ditalini or stelline works. You can also use rice or quinoa for a gluten-free option.