Herbes De Provence Sirloin with Balsamic Mozzarella Orzo

This sirloin and orzo dinner brings together a juicy, herb-crusted steak with a warm pasta salad full of classic tomato, mozzarella and balsamic flavor.

The steak is quickly seared, finished in the oven, then sliced over garlicky orzo with softened grape tomatoes, cubes of fresh mozzarella and a shower of parsley.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat the oven to 400°F or heat a grill to high if grilling the steak. Bring a large pot of salted water to a boil. Wash and dry the produce.
2. Quarter the grape tomatoes. Mince or grate the garlic. Pick the parsley leaves from the stems and roughly chop the leaves. Cut the fresh mozzarella into 1/2-inch cubes. Pat the sirloin dry with paper towels.
3. Add the orzo to the boiling water. Cook, stirring occasionally, until al dente, 9 to 11 minutes. Drain well.
4. While the orzo cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak all over with Herbes de Provence, salt and pepper.
5. Sear the steak in the hot pan until browned, 2 to 3 minutes per side. Transfer it to a baking sheet and roast until cooked to your desired doneness, 7 to 10 minutes. If grilling instead, grill the seasoned steak to your preferred doneness, 3 to 6 minutes per side.
6. Let the steak rest for a few minutes after cooking. Meanwhile, return the same large pan to medium heat and add another drizzle of olive oil. Add the garlic and cook until fragrant, about 30 seconds.
7. Add the grape tomatoes to the pan and cook until just slightly softened, 1 to 2 minutes.
8. Stir in the drained orzo, mozzarella, balsamic vinegar, another drizzle of olive oil and about three-quarters of the parsley. Season with salt and pepper to taste.
9. Thinly slice the rested steak against the grain. Divide the orzo salad between plates, top with sliced steak and finish with the remaining parsley.

Recipe Tips

FAQ

Can I grill the sirloin instead of cooking it in a pan and oven?

Yes. Season the steak with Herbes de Provence, salt and pepper, then grill it over high heat for 3 to 6 minutes per side or until it reaches your preferred doneness.

How long should the orzo cook?

Cook the orzo in boiling salted water for 9 to 11 minutes, stirring occasionally, until it is al dente. Drain it before adding it to the pan.

When should I add the mozzarella?

Add the cubed fresh mozzarella when you toss the cooked orzo with the tomatoes, balsamic vinegar, olive oil and parsley.

Why rest the steak before slicing?

Letting the steak rest for a few minutes after cooking helps keep it juicy when sliced.

What does balsamic vinegar add to the orzo?

Balsamic vinegar adds a tangy, slightly sweet note that pairs well with the tomatoes, mozzarella, parsley and seared steak.