Steak Dinner with Chimichurri, Orzo Salad&Roasted Broccoli

• servings: 2 servings
• active time: 30 minutes

Ingredients

**Broccolini Components**

Broccolini, amount to preference

Drizzle of neutral oil

Kosher salt to taste

**Chimichurri Components**

Large handful of fresh parsley, finely minced

15 g (1 tbsp) Calabrian chilies, finely minced

2 cloves garlic, finely minced

60 g (4 tbsp) olive oil

15 g (1 tbsp) vinegar, or more to taste

Kosher salt to taste

**Orzo Salad Components**

224 g (~1/2 lb) orzo

100 g (or 1 can) cooked garbanzo beans, drained

1/4 red onion, thinly sliced

60 g (~1/2 cup) feta cheese

20 cherry tomatoes, cut into halves

Kosher salt to taste

Chimichurri, for dressing

**Steak Components**

NY Strip Steak

Neutral oil

Kosher salt to taste

Freshly ground black pepper

Chimichurri, for garnish

Directions

Salt the steaks: Sprinkle a generous coating of kosher salt on all sides of your steaks. Set aside. Preheat the oven to 400F for the broccolini.

Start the pasta: Set a pot of water over high heat. Add the orzo. There’s no need to wait for the pasta water to boil, but stir it here and there so it doesn’t stick.

Start the broccolini: Cut off any woody ends on the broccolini. Add to a sheet pan and toss with a drizzle of oil and a sprinkle of salt. Add to the oven, and check back in 15 minutes or so.

Make the chimichurri: Mince the Calabrian chilies, garlic, and parsley. Combine in a bowl with the oil and vinegar. Add a sprinkle of salt and adjust any ingredients to taste.

Prep the orzo salad ingredients: Chop the onions, tomatoes, and feta cheese and add to a mixing bowl. Drain and add garbanzo beans.

Finish the pasta salad: Once the orzo has finished cooking, drain and add to the mixing bowl with the other components along with a few spoonfuls of chimichurri. Combine and adjust with salt and more chimichurri, to taste. If you have extra time, return extra ingredients back into the fridge.

Check the broccolini: Set a griddle or cast iron pan to high heat for the steaks. Pull the broccolini out of the oven and check for doneness. They should be softened but still have a bite. Set aside to cool or let them roast for a few more minutes if you want them softer.

Cook the steak: Use a paper towel to dry off the exterior of the steaks. Add to a ripping hot pan. Let that side sear undisturbed for a few minutes to develop a crust. Meanwhile, clean any dishes. Flip the steak and continue cooking until all sides, including the fat cap, have seared and the internal temperature reads 130F with a thermometer. While the steak rests, clean or put up anything else in the kitchen.