Steak with chimichurri sauce and roasted vegetable orzo salad

Our take on a Argentinian classic, tender steak is paired with an herbaceous chimichurri sauce and roasted vegetable and pasta salad.Make some memories around your dinner table tonight. Recipe courtesy Tony Perkins

30 minutes Cook Time
4 Serves
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Reviews (0)
30 minutes Cook Time
4 Serves
0
Reviews (0)

Ingredients

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Preparation

  • Preheat the oven to 400 degrees.
  • Remove the steak from the refrigerator and bring to room temperature.
  • Wash and dry all produce.
  • For the spinach, cilantro* and parsley, use a salad spinner to remove all excess water.
  • If you do not have a salad spinner shake off as much water as possible.
  • Cut spinach into thin strips.
  • With a sharp knife, remove the ends of the squash.
  • Split the squash in half lengthwise, then cut into 1/4 inch thick slices resembling half moons.
  • Halve the tomatoes.
  • Halve, peel, and coarsely chop the onion.
  • Place squash and tomatoes on a baking sheet.
  • Drizzle with a little olive and season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
  • Toss together to evenly coat the vegetables with oil and seasoning.
  • Place in the oven for about 15 minutes, until very soft.
  • Pull the herb leaves from the stems.
  • Discard stems and place the leaves into a food processor or blender along with the onion, oil, vinegar, garlic, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon of black pepper.
  • Cut limes in half and squeeze the juice of both into the food processor.
  • Pulse chimichurri until smooth.
  • Bring 2 cups of water to boil in a medium sauce pan.
  • Cook the orzo according to package directions, usually between 7-10 minutes.
  • Drain pasta in a colander.
  • Place orzo into a large serving bowl.
  • Toss orzo with about 1/2 of the chimichurri sauce and the spinach while the pasta is still slightly warm.
  • The pasta will absorb the flavor of the sauce and the heat will slightly wilt the spinach.
  • Stir in roasted vegetables.
  • Taste for seasoning and add more sauce if needed.
  • While the vegetables are roasting, heat a large pan over medium high-heat.
  • To ensure a good sear, pat the steaks dry with a paper towel then season with salt and pepper on all sides.
  • Place the four 6 ounce steaks into the hot pan and cook 4-7 minutes per side, or until desired doneness.
  • Remove from the pan to a plate.
  • Cover loosely with aluminum foil and let rest for 5 minutes.
  • Once steak has rested at least five minutes cut into thin slices.
  • To serve, place a bed of the roasted vegetable orzo salad on a plate or bowl.
  • Place slices steak on top of orzo salad and drizzle with chimichurri sauce.
  • * If you do not like the taste of cilantro then omit and replace with additional parsley.

There is no nutrition information available on this recipe.

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