Grilled Steak and Chimichurri Pasta Salad
Servings: 5
Ingredients
- 9 ounces orzo pasta
For the Chimichurri:
- 1 cup packed parsley leaves, plus more for garnish
- 1 cup packed cilantro leaves, plus more for garnish
- 2 garlic cloves, minced
- 1 jalapeno, seeds and stem removed and roughly chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Grilled Steak and Veggies:
- 2 ears of corn
- 1 small red onion, sliced into ½-inch rounds
- 1 large red bell pepper seeds and stem removed, cut into 3-inch-wide strips
- 1 large zucchini, cut in half lengthwise
- 1 lb flap steak
- 5 tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
Instructions
Cook the Orzo:
- Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.
Make the Chimichurri:
- In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.
Prep the Veggies and Steak:
- Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.
- Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.
Grill the Steak (Weber Wood Pellet Grill Method):
- Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.
- When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.
Grill the Steak (Traditional Grill Method):
- Preheat the grill to 450℉. When the grill is hot, oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.
- See notes below on timing and flipping instructions.
Assemble the Pasta Salad:
- Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo.
- Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.
Notes
Grill Timing and Tips:
- The onions should take about 5 minutes, flipping halfway through.
- The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
- The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
- The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.
Nutrition
Calories: 629kcal | Carbohydrates: 52g | Protein: 29g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.002g | Cholesterol: 54mg | Sodium: 1051mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2173IU | Vitamin C: 61mg | Calcium: 69mg | Iron: 4mg