Best Grilled Skirt Steak With Orzo Pasta Salad Recipes

GREEK GRILLED STEAK PASTA SALAD

Greek Grilled Steak Pasta Salad image

Grilled steak is the best to use for this salad, feel free to adjust all amounts to taste, if you prefer lots of dressing then double the ingredients using a large garlic clove.

Provided by Kittencalrecipezazz

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cooked small shell pasta
lettuce leaf (use as many as needed to live the plate)
1 small English cucumber, chopped (peel left on or removed)
1/2 cup kalamata olive (or brine-cured olives of choice)
1 small red onion, thinly sliced
1 (2 ounce) jar diced pimentos, drained
3/4 cup crumbled feta cheese, divided (can use more)
2 beef sirloin steaks
1 medium garlic clove, minced
3/4 cup olive oil
2 teaspoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 teaspoons dried oregano
1/2 teaspoon sugar
1 teaspoon seasoning salt (or use white salt)
fresh ground black pepper

Steps:

Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
Line a large platter plate with lettuce leaves.
Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
Serve with reserved dressing.
Delicious!

GRILLED SKIRT STEAK WITH SWEET ROASTED TOMATO SAUCE AND ROASTED SHRIMP, BLACK BEAN AND ORZO SALAD

Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 32

Ingredients

1 skirt steak (about 2 pounds)
Salt and ground black pepper
1 cup fresh orange juice
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1 clove garlic
1 pint sweet grape tomatoes
2 cloves garlic
1 serrano chile pepper, halved
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup chicken stock
1 teaspoon agave nectar
1 1/2 pounds shrimp, 31/40 size, peeled and deveined
1/4 cup extra-virgin olive oil
Salt and ground black pepper
2 cups canned black beans, drained and rinsed
2 cups chopped cucumber
2 cups chopped red onion
2 cups chopped red bell pepper
8 ounces crumbled feta
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
1 cup fresh squeezed lime juice
1/2 cup chopped poblano chile pepper
1 serrano chile pepper, minced with seeds
2 cloves garlic, minced
8 ounces orzo, cooked to al dente

Steps:

For the steak: Sprinkle the skirt steak with salt and pepper.
In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling.
For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock.
Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside.
For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool.
Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper.
To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce.
Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano chile peppers in the tomato sauce and the salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.