Ingredients

The following ingredients have 3 Servings
  • 8 ounces orzo pasta ((Note 1))
  • 15-ounce can tomato sauce
  • 2.5 cups chicken broth
  • 1 large red bell pepper, chopped
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • chopped fresh chives, for garnish
  • 12 ounces skirt steak
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Marinate Steak: Add all marinade ingredients to resealable bag. Toss until steak is well-coated. Marinate at least 1 hour in refrigerator until ready to cook.
  • Sear Steak: Heat greased skillet (Note 2) over medium to medium-high heat for a few minutes. Add marinated steak. Cook for 3 minutes, flip steak, and cook another 3 minutes. Reduce to low heat and and cook for another 10 minutes or until desired doneness is reached. Transfer to cutting board and cut into slices.
  • Cook Vegetables: Heat now-empty skillet over medium heat. Add bell pepper, onion, and garlic, cooking until softened, a few minutes, stirring occasionally.
  • Cook Orzo: Add orzo, tomato sauce, chicken broth, basil, and oregano to skillet with vegetables. Stir. Bring to simmer over high heat, then gradually reduce heat to medium-low to maintain simmer. Stirring frequently to prevent sticking, simmer until orzo is cooked and sauce is thickened, about 15 minutes.
  • Serve: Remove skillet from heat. Add salt to taste, if needed. Divide orzo among serving bowls, top with skirt steak, and garnish with chives. Serve (Note 3).