su-Grilled Rib-Eye with Olive Tapenade and Orzo
Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
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.

How to Make It

Step 1
1

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

Step 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.

Step 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.

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

Directions

Step 1
1

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

Step 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.

Step 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.

Grilled Rib-Eye with Olive Tapenade and Orzo