Grilled Rib-Eye with Olive Tapenade and Orzo
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.
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- 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. 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.
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