Sirloin Steak with Balsamic Tomato-Mozzarella Orzo

This sirloin steak dinner pairs a deeply browned steak with a warm orzo salad full of grape tomatoes, garlic, balsamic vinegar, fresh mozzarella and parsley.

The steak starts in a hot pan for a flavorful crust, then finishes in the oven while the same pan is used to build the tomato-orzo mixture. Slice the steak thin and serve it right over the pasta so every bite gets a little beef, balsamic and creamy mozzarella.

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Ingredients

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

8 ounce 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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry the produce.
2. Quarter the grape tomatoes. Pick the parsley leaves from the stems and roughly chop the leaves. Cut the fresh mozzarella into 1/2-inch cubes. Mince or grate the garlic.
3. Add the orzo to the boiling water and cook until al dente, 9 to 11 minutes. Drain and set aside.
4. While the orzo cooks, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the sirloin steak all over with salt and pepper.
5. Add the steak to the hot pan and sear until browned, 2 to 3 minutes per side. Transfer the steak to a baking sheet and place it in the oven. Roast to your desired doneness, 7 to 10 minutes.
6. Heat another drizzle of vegetable oil in the same pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
7. Add the quartered tomatoes to the pan and cook until just slightly softened, 1 to 2 minutes.
8. Add the drained orzo, cubed mozzarella, balsamic vinegar, olive oil and about three-quarters of the chopped parsley to the pan. Toss to combine, then season with salt and pepper.
9. When the mozzarella has softened and melted slightly, divide the orzo mixture between plates. Thinly slice the steak and arrange it over the pasta. Garnish with the remaining parsley.

Recipe Tips

FAQ

What temperature should the oven be for the steak?

Preheat the oven to 400°F before searing the steak. After browning it in the pan, finish it in the oven for 7 to 10 minutes, depending on your preferred doneness.

How long does orzo take to cook?

Cook the orzo in salted boiling water until al dente, about 9 to 11 minutes, then drain it before adding it to the pan.

When do I add the mozzarella?

Add the cubed fresh mozzarella to the pan with the cooked orzo, balsamic vinegar, olive oil and parsley. Toss until the mozzarella has melted slightly.

Should the tomatoes be fully cooked?

No. Cook the quartered grape tomatoes for just 1 to 2 minutes, until they are slightly softened.

What is served with the sirloin steak?

The steak is sliced thin and served over warm orzo tossed with garlic, grape tomatoes, fresh mozzarella, balsamic vinegar, olive oil and parsley.