Grilled Steak and Asparagus with Orzo Pasta
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 733, total fat 35 G., saturated fats 13 G., proteins 54 G., carbohydrates 49 G., fiber 4 G., cholesterol 116 mg, sodium 299 mg, sugar 1 G.
Calories 733, total fat 35 G., saturated fats 13 G., proteins 54 G., carbohydrates 49 G., fiber 4 G., cholesterol 116 mg, sodium 299 mg, sugar 1 G.
Before grilling, brush the steak with olive oil, chopped thyme, and garlic for a wonderfully savory flavor. If you don't have a grill, use a grill pan. Serve the steak thinly sliced with grilled asparagus and orzo pasta in a creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skirt steak, cut into 4 equal parts
- 1 bunch asparagus, tough ends trimmed
- 1 cup orzo pasta (about 200 g)
- 3/4 cup light cream (10%)
- 0.5 cup grated Gruyere (about 60 g)
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp chopped fresh green onions
- 1 teaspoon chopped fresh thyme
- 3 tbsp extra-virgin olive oil + extra for greasing
- 1 clove of garlic, grated
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Cooking the dish according to the recipe:
- Combine 2 tablespoons olive oil, garlic, and thyme in a small bowl; brush the steak with it, then sprinkle with salt and black pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Bring a saucepan of salted water to a boil. Add the orzo pasta and cook according to package directions; drain and return the orzo to the saucepan. Add the cream and cook over medium heat, stirring, until the sauce thickens slightly, about 1 minute. Remove from heat; stir in the Gruyere. Season with salt and pepper.
- Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak for 3 to 4 minutes per side for medium; transfer to a plate. Wipe out the grill pan. Grill the asparagus, turning occasionally, until grill marks appear, 4 minutes; drizzle with lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with green onions.
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