Grilled Steak & Spring Veg With Lemon Herb Orzo
Overview
Prep Time: 15 min • Cook Time: 20 min
Total Time: 35 min
Makes 4 servings
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what you’ll need:
1 to 1.5 lb NY Strip or Ribeye steak
2 ears corn, husked
2 zucchini, sliced into long, thick planks
2 tbsp avocado oil
Salt and pepper to taste
1 cup dried orzo
Zest and juice of 1 lemon
2 tbsp olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, choppe
1/2 cup crumbled feta
Salt and pepper to taste
Chimichurri, for serving
Instructions:
Preheat your grill to medium-high heat, about 425 degrees.
Season the steak generously with salt and pepper on both sides.
Drizzle the corn and zucchini with avocado oil and season generously with salt and pepper. Place the steak on the grill and cook for 4 to 5 minutes per side, depending on thickness, then remove and let it rest before slicing. Grill the corn for 10 to 15 minutes, turning occasionally, until lightly charred. Grill the zucchini for about 5 minutes per side until tender and grill marks form. Slice the corn off the cob once cool enough to handle.
Bring a pot of salted water to a boil, then cook the orzo according to the package instructions. Drain and let it cool slightly. Add the orzo to a large bowl and toss with olive oil, lemon zest, lemon juice, basil, parsley, and feta. Season with salt and pepper to taste.
To assemble, add the lemony orzo to a bowl or platter and top with sliced steak, grilled corn, and zucchini. Spoon chimichurri over the top and serve.
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