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.
Servings 4
Calories 605kcal
Equipment
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
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.
Nutrition
Calories: 605kcal | Carbohydrates: 40g | Protein: 33g | Fat: 36g | Fiber: 3g