Grilled Skirt Steak With Orzo Pasta Salad Recipes

GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD

Steps:

• For the steak: Sprinkle the skirt steak with salt and pepper.
• In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
• For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
• Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
• For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
• Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
• To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
• Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

STEAK AND ORZO IN TOMATO-OREGANO SAUCE

Steps:

• Combine all ingredients EXCEPT orzo and water in a slow cooker.
• Cook on high for 3-4 hours or low for 6-8 hours.
• Stir in the orzo and water and cook for an additional 10 minutes on high.

GRILLED SKIRT STEAK WITH ORZO PASTA SALAD

Steps:

• In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
• Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
• Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
• Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
• Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

GRILLED STEAK AND ASPARAGUS WITH ORZO

Steps:

• Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
• Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.