Grilled Skirt Steak With Orzo Pasta Salad - cooking recipe

Ingredients

Steak
2 lbs skirt steaks
extra virgin olive oil
4 tablespoons balsamic vinegar
kosher salt
fresh cracked pepper
Orzo Pasta Salad
2 cups orzo pasta
1/2 red onion, finely diced
1 cucumber, finely diced
16 cherry tomatoes, quartered
1/2 cup feta cheese, crumbled
2 tablespoons fresh oregano, chopped
2 teaspoons of fresh mint, chopped
6 tablespoons red wine vinegar

Preparation

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.