Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil, divided |
4 boneless sirloin steaks |
salt and freshly ground black pepper |
4 ounces garlic and herb soft cheese (recommended: boursin) |
1/4 cup vermouth |
1 pound cooked orzo |
1 fennel bulb, diced |
1 cup diced fresh tomatoes |
1/4 cup fresh chopped oregano leaves |
1/4 cup sherry vinegar |
Directions:
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
2. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
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