Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Coat the skirt steak in balsamic vinegar, a good drizzle of EVOO, and a lot of freshly ground black pepper and marinate in a nonreactive dish for 5 to 10 minutes.
Step 2
Preheat an outdoor grill or ridged grill pan to high.
Step 3
Bring a large sauce pot of water to a boil to cook the orzo. Once boiling, salt the water and add the orzo. Cook until al dente, with a bite to it, about 12 minutes.
Step 4
While the water is coming up to a boil, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan); add the onions, garlic, fennel, red pepper flakes, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, or until the veggies are slightly tender.
Step 5
Season the steak with salt and grill for 3 to 4 minutes on each side. Remove the meat to a plate, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.
Step 6
To the veggies, add the chicken stock and grape tomatoes, bring up to a bubble, and cook for 2 minutes, or until the grape tomatoes begin to burst. Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.
Step 7
Slice the meat very thin on a sharp angle. Serve alongside the orzo with the works.
