This Herbed Steak with Orzo Caprese Salad is my take on a great Hello Fresh recipe that my family loved. We’ve tried lots of meal subscription boxes and most of the time the recipes are pretty good! Then every once in awhile, something completely blows me away. This recipe for Herbed Steak with Orzo Caprese Salad was one that everyone in my family loved. It’s good cold. It’s good hot. It’s simple and easy, but it’s also fancy and delicious enough that you could serve it for company. You can do it on the grill, but you can also make it inside. Also, you can use lean, less expensive cuts of steak like sirloin or flank steak (more about that later), making it a good choice for feeding a crowd.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Steak – Lean cuts like sirloin or flank steak work great, but if you prefer a juicier cut like a ribeye, that would work, too. Save your money and skip the tenderloin–I don’t want to say it would be wasted here because it would still be delicious, but I feel like it’s kind of silly to spend that kind of money when it’s not going to be the star.
- Grape tomatoes
- Parsley
- Fresh mozzarella
- Fresh garlic
- Orzo pasta
- Herbes de Provence – This might sound fancy, but it’s widely available in grocery stores just with the herbs and spices. It’s a mix of thyme, rosemary, oregano, basil, and a few other herbs like marjoram, lavender, tarragon, fennel, etc.
- Balsamic vinegar
- Extra virgin olive oil
How to make Herbed Steak with Orzo Caprese Salad
- Star by boiling a pot of salted water for the orzo and preheating your oven. While those heat up, prep your ingredients: chop parsley, wash the tomatoes, mince or grate the garlic (I love using my micro plane for this), and cube the mozzarella in needed.
- Season the steaks with salt, pepper, and Herbes de Provence, and let them rest at room temperature.
- Line a baking sheet with aluminum foil and set aside.
- Cook the orzo until al dente, then drain. Meanwhile, sear the steaks in a hot pan for a few minutes per side, then transfer them to the oven to finish cooking. Let them rest once done.
- In the same pan you seared the steaks, briefly sauté the tomatoes and garlic, then remove from heat. Toss in the orzo, balsamic vinegar, olive oil, parsley, and mozzarella. Season to taste.
- Slice the rested steak thinly, serve over the pasta salad, and garnish with extra parsley. This dish is great warm and just as delicious served cold the next day.
Storing and Other Tips
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you’d rather cook this on the grill to avoid turning on the oven, feel free!
Frequently Asked Questions
Can I make this ahead of time?
Yes! This recipe holds up really nicely in the refrigerator. Enjoy leftovers cold from the fridge or reheated.
Could I use a different protein?
Absolutely. This recipe would be great with pretty much any protein– chicken breasts or thighs, pork chops, or fish would all be great options. You could even make it vegetarian by bulking it up with extra veggies and chickpeas.
Can I use a different pasta?
Yes. Small pasta like couscous, ditalini, or even quinoa can work if you don’t have orzo on hand.
Herbed Steak with Orzo Caprese Salad
This impressive meal comes together in no time, using a handful simple ingredients. It's elegant enough to serve guests but also perfect for meal prep thanks to its versatility and great flavor served hot or cold!
Servings
Equipment
- Micro plane
Ingredients
- 24 ounces steak*
- 8 ounces grape tomatoes
- ¼ ounce parsley a small bouquet
- 8 ounces fresh mozzarella mozzarella pearls work great
- 4 cloves garlic
- 12 ounces orzo pasta if you’re having a hard time finding it with the pasta, look for it in the ethnic foods
- 2 teaspoons Herbes de Provence
- 2 tablespoons balsamic vinegar
- 1-2 tablespoons extra virgin olive oil for the salad plus more for cooking
Instructions
- Bring a large pot of salted water to a boil. Preheat oven to 400℉.
- Chop the parsley, discarding the stems. Wash the tomatoes. Mince or grate the garlic (I love using my Microplane for this.) If you bought a single ball of fresh mozzarella, cut into 1/2″ cubes.
- Set steaks out on a plate or plastic cutting board to rest at room temperature. Season both side with salt and pepper and Herbes de Provence. Set aside.
- Line a baking sheet with aluminum foil and set aside.
- Once the water is boiling, add the orzo to the pot. Cook, stirring occasionally, until al dente (about 9-11 minutes). Drain in a fine mesh strainer (you’ll lose the pasta if you use a regular colander.)
- Heat a drizzle of olive oil in a large pan (cast iron if you have one) over medium-high heat. When hot, add the prepared steak and sear 2-3 minutes per side, using tongs instead of a fork to turn the steak. After they have seared on both sides, transfer to the prepared baking sheet and roast in the oven until desired doneness is reached, about 7-10 minutes. Remove from oven and allow to rest about 5 minutes.
- While the steak is roasting, reduce the heat to the pan you seared the steaks in and add a little more olive oil to the pan. Add the tomatoes and cook, stirring gently, for 1-2 minutes. Add the garlic and cook until fragrant. Remove the pan from heat.
- Add the pasta, balsamic vinegar, 1-2 tablespoons olive oil (this is a great time to use flavors like garlic or lemon), parsley, and mozzarella to the pan with the tomatoes. Stir gently to combine and season to taste with kosher salt and freshly ground black pepper.
- After the steak has rested for a few minutes, slice it thinly against the grain. Divide the pasta salad between plates (you may have some salad leftover–just serve it cold the next day!) and top with the sliced steak. Garnish with additional minced parsley and serve.
Notes
- Lean cuts like sirloin or flank steak work great, but if you prefer a juicier cut like a ribeye, that would work, too. Save your money and skip the tenderloin–it’s better for when it can be the star.
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If you’d rather cook this on the grill to avoid turning on the oven, feel free!
Nutrition
Calories: 504kcal, Carbohydrates: 46g, Protein: 42g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 97mg, Sodium: 308mg, Potassium: 673mg, Fiber: 2g, Sugar: 4g, Vitamin A: 683IU, Vitamin C: 8mg, Calcium: 245mg, Iron: 3mg
Calories: 504kcal
Cost: $12
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Questions & Reviews
This was crazy good and fast and easy!
This was good, but my cheese balls melted in the orzo and it was weird after that. Next time I’ll wait until the dish cools a bit before adding them 🙂
Looks like a delicious flavor combo! I will definitely have to make this.
Yes! I got this recipe delivered too and it was so delicious! I bought a giant container of herbs de provence soon after. I also added feta cheese. Because. .. you know. Extra cheese.
Made this tonight and it was divine! I had fresh cherry tomatoes from my garden so I used those and the flavor was amazing! My husband isn’t a huge fan of balsamic, so I was light with it for the whole recipe and then just added an extra splash to my serving. We both loved it!
Sounds delicious! By the way, I’ve recently been enjoying using a microplane for garlic and ginger, but it’s gotten my knuckles, too. Have any microplane safety tips?
I usually grate it down about as far as I can go and then I either discard the rest or finely mince it. With garlic, it’s delicate enough that I can usually get most of it with only two fingers and minimal pressure, but ginger can be a beast.
This is one of those meals that looks like it would make me and the fiancee happy. It’s light but has meat which will make the red meat guy happy. 🙂
Yum! I’m basically obsessed with anything orzo! I’ll have to make this soon!
Paige