Why I Love This Recipe

Summer grilling doesn’t get much better than this. Juicy grilled steak, smoky vegetables, and a bright lemon herb orzo come together for a meal that’s hearty without feeling heavy. The fresh chimichurri ties everything together with bold herb flavor and a little tang, making every bite taste fresh and vibrant. It’s the perfect dinner for warm evenings, backyard cookouts, or anytime you want a meal that feels a little special without a lot of extra work.

Enjoying The Leftovers

The leftovers are just as delicious the next day. Enjoy everything cold as a hearty pasta salad, or gently reheat the steak and vegetables while serving the orzo chilled or at room temperature.

Storing

Store the steak, vegetables, and orzo in separate airtight containers in the refrigerator for up to 4 days. Keep the chimichurri separate and spoon it over just before serving for the freshest flavor.

Reheating

This Grilled Steak and Vegetable Orzo features juicy grilled steak, smoky vegetables, bright lemon herb orzo, and fresh chimichurri. It’s a fresh, satisfying summer meal that’s perfect for grilling season.

Grilled Steak & Spring Veg With Lemon Herb Orzo
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Grilled Steak and Spring Veg With Lemon Herb Orzo

This Grilled Steak and Vegetable Orzo features juicy grilled steak, smoky vegetables, bright lemon herb orzo, and fresh chimichurri. It's a fresh, satisfying summer meal that's perfect for grilling season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

  • 1 to 1.5 lb NY Strip or Ribeye steak
  • 2 ears corn, husked
  • 2 zucchini, sliced into long, thick planks
  • 2 tbsp avocado oil
  • Salt and pepper to taste
  • 1 cup dried orzo
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta
  • Salt and pepper to taste
  • Chimichurri, for serving
US – M

Instructions

  • Preheat your grill to medium-high heat, about 425℉
  • Season the steak generously with salt and pepper on both sides.
  • Drizzle the corn and zucchini with avocado oil and season generously with salt and pepper. Place the steak on the grill and cook for 4 to 5 minutes per side, depending on thickness, then remove and let it rest before slicing. Grill the corn for 10 to 15 minutes, turning occasionally, until lightly charred. Grill the zucchini for about 5 minutes per side until tender and grill marks form. Slice the corn off the cob once cool enough to handle.
  • Bring a pot of salted water to a boil, then cook the orzo according to the package instructions. Drain and let it cool slightly. Add the orzo to a large bowl and toss with olive oil, lemon zest, lemon juice, basil, parsley, and feta. Season with salt and pepper to taste.
  • To assemble, add the lemony orzo to a bowl or platter and top with sliced steak, grilled corn, and zucchini. Spoon chimichurri over the top and serve.

Equipment

cutting board
small pot

Nutrition Per Serving

Calories: 605kcal | Carbohydrates: 40g | Protein: 33g | Fat: 36g | Fiber: 3g