Balsamic-Glazed Steaks with Orzo Salad
By Jessica RudolphPublished on June 21, 2021
Time
1 hour
Yield
Serves 4
Ingredients
12 ounces eggplant, cut into ¾-inch pieces8 ounces cherry tomatoes, halved1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces½ red onion, cut into ¾-inch pieces6 tablespoons extra-virgin olive oil, divided6 tablespoons balsamic vinegar, divided1¾ teaspoons table salt, divided, plus salt for cooking pasta1 teaspoon pepper, divided1 cup orzo 2 tablespoons chopped fresh chives 2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Before You Begin
One small globe eggplant weighs roughly 12 ounces.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, tomatoes, bell pepper, onion, ¼ cup oil, 3 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are slightly softened and charred in spots, about 25 minutes, stirring halfway through roasting.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add orzo, 1 tablespoon oil, and 1 tablespoon salt and cook, stirring often, until al dente. Drain orzo and transfer to large bowl. Stir in chives and roasted vegetables and any accumulated juices; set aside.
- Pat steaks dry with paper towels and sprinkle with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 115 to 120 degrees, 8 to 12 minutes. Transfer steaks to plate. Off heat, add remaining 3 tablespoons vinegar to now-empty skillet. Cook over medium heat until syrupy, about 2 minutes. Off heat, return steaks to skillet and turn to coat with vinegar. Serve steaks with orzo salad.
Time
1 hourYield
Serves 4Ingredients
12 ounces eggplant, cut into ¾-inch pieces
8 ounces cherry tomatoes, halved
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
½ red onion, cut into ¾-inch pieces
6 tablespoons extra-virgin olive oil, divided
6 tablespoons balsamic vinegar, divided
1¾ teaspoons table salt, divided, plus salt for cooking pasta
1 teaspoon pepper, divided
1 cup orzo
2 tablespoons chopped fresh chives
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Ingredients
12 ounces eggplant, cut into ¾-inch pieces
8 ounces cherry tomatoes, halved
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
½ red onion, cut into ¾-inch pieces
6 tablespoons extra-virgin olive oil, divided
6 tablespoons balsamic vinegar, divided
1¾ teaspoons table salt, divided, plus salt for cooking pasta
1 teaspoon pepper, divided
1 cup orzo
2 tablespoons chopped fresh chives
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Ingredients
12 ounces eggplant, cut into ¾-inch pieces
8 ounces cherry tomatoes, halved
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
½ red onion, cut into ¾-inch pieces
6 tablespoons extra-virgin olive oil, divided
6 tablespoons balsamic vinegar, divided
1¾ teaspoons table salt, divided, plus salt for cooking pasta
1 teaspoon pepper, divided
1 cup orzo
2 tablespoons chopped fresh chives
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
Why This Recipe Works
Cooking down balsamic vinegar created a thick, syrupy reduction that clung to the cooked steaks.
Before You Begin
One small globe eggplant weighs roughly 12 ounces.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, tomatoes, bell pepper, onion, ¼ cup oil, 3 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet and spread into even layer. Roast until vegetables are slightly softened and charred in spots, about 25 minutes, stirring halfway through roasting.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add orzo, 1 tablespoon oil, and 1 tablespoon salt and cook, stirring often, until al dente. Drain orzo and transfer to large bowl. Stir in chives and roasted vegetables and any accumulated juices; set aside.
- Pat steaks dry with paper towels and sprinkle with remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook, flipping steaks every 2 minutes, until well browned and meat registers 115 to 120 degrees, 8 to 12 minutes. Transfer steaks to plate. Off heat, add remaining 3 tablespoons vinegar to now-empty skillet. Cook over medium heat until syrupy, about 2 minutes. Off heat, return steaks to skillet and turn to coat with vinegar. Serve steaks with orzo salad.
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