Steak and Orzo Salad

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Cook the Orzo

• 60g Orzo Pasta, Dry

Bring a small pot of salted water to a boil. Add the orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain and set aside to cool.

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Prepare and Cook the Steak

• 150g Sirloin or Ribeye Steak
• 1 tsp Olive Oil

Season the steak with salt and pepper to taste. Heat a avocado oil in a pan over medium-high heat. Cook the steak for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.

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Prepare the Salad

• 40g Cherry Tomatoes
• 1/4 Medium Cucumber
• 1/4 Red Bell Pepper
• 1/2 Small Red Onion
• 20g Feta Cheese
• 5g Fresh Parsley

In a large bowl, combine the cooked orzo, halved cherry tomatoes, sliced cucumber, sliced red bell pepper, sliced red onion, feta cheese, and finely sliced parsley.

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Make the Dressing and Assemble

• 1 tsp Olive Oil
• 1 tbsp Lemon Juice
• 2 tsp Balsamic Vinegar

In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and a pinch of salt and pepper. Pour the dressing over the salad and toss to combine. Top the salad with the sliced steak and serve immediately.