Grilled Rib-Eye with Olive Tapenade and Orzo

Grilled Rib-Eye with Olive Tapenade and OrzoRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
Salty halloumi cheese acts like a seasoning for the grilled steak. If you'd like a greener, more saladlike dish, use whole mint and oregano leaves.
Serves 4


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1/2 cup orzo pasta
1 boneless rib-eye steak (about 1 lb.), about 1 in. thick
1 pkg. (12 oz.) halloumi, sliced
6 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/2 cup pitted and sliced kalamata olives
1/3 cup roughly chopped red bell pepper
2/3 cup torn mint leaves
2/3 cup torn oregano leaves
3 tablespoons lemon juice


Total: 30 Minutes

1. Heat a grill to medium-high (400° to 450°). Cook orzo according to package directions. Drain, then set aside.

2. Brush steak and cheese with 2 tbsp. oil and sprinkle steak with salt. Grill both, turning once, until grill marks appear on cheese, and steak is done the way you like, 8 to 10 minutes for medium-rare. Let steak rest 10 minutes.

3. Cut halloumi slices into quarters. Combine cheese, orzo, remaining 4 tbsp. oil, and remaining ingredients in a bowl; divide among 4 plates. Top with sliced steak.

Created date

August 2013

Nutritional Information

Calories 707
Caloriesfromfat 58 %
Protein 51 g
Fat 45 g
Satfat 14 g
Carbohydrate 24 g
Fiber 2 g
Sodium 933 mg
Cholesterol 131 mg