Saturday, June 19, 2010
For anyone who's walked outside in the past two weeks, one thing is certain . . . it's hot. Summer is definitely alive and well, especially down South. Though I find myself eating lighter meals during the summer months, that doesn't mean I skimp on flavor. The following dish provides a great warm/cool contrast that's absolutely perfect for a summer cookout.
If you're not familiar with Skirt Steak, you are missing out. This flavorful cut is most often used in preparing Fajitas, as its tender and flavorful texture takes well to a heavy marinade. More recently, I've been serving Skirt Steak as the star of the show. When sliced thin and on the bias, it offers an affordable alternative to a Strip, Ribeye, or Filet.
Pair this up with either an Oregon Pinot Noir or a spicy SA Zinfandel.
Grilled Skirt Steak with Orzo Pasta Salad
1 lb. Skirt Steak
Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
Fresh Cracked Pepper
1 Cup Orzo Pasta
1/4 Red Onion, finely diced
1/2 Cucumber, finely diced
8 Cherry Tomatoes, quartered
1/4 Cup Feta Cheese, crumbled
1 Tablespoon Fresh Oregano, chopped
1 Teaspoon Fresh Mint, chopped
3 Tablespoons Red Wine Vinegar
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.