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Grilled Rib-Eye with Olive Tapenade and Orzo

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.