Grilled Rib-Eye with Olive Tapenade and Orzo

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 707
  • Calories from fat: 58%
  • Protein: 51g
  • Fat: 45g
  • Saturated fat: 14g
  • Carbohydrate: 24g
  • Fiber: 2g
  • Sodium: 933mg
  • Cholesterol: 131mg


  • 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


  1. 1. Heat a grill to medium-high (400° to 450°). Cook orzo according to package directions. Drain, then set aside.
  2. 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. 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.
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