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
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.