Have you eaten orzo before? If you haven’t, you should. It’s delicious. It’s actually a pasta though it more closely resembles rice in size. It’s delicate and tastes delicious with a variety of toppings. I made it tonight to pair with grilled flank steak and green beans. Give this meal a try. It was delicious.
To make the flank steak:
Marinate flank steak (or carne asada style steak) in the juice of 2 limes, ¼ cup olive oil, ¼ cup soy sauce, ¼ cup Worcestershire sauce, 2 tsp. kosher salt, 1 Tablespoon garlic powder, and 1-2 Tablespoons chili powder. Marinate for 15 minutes to overnight for best flavor.
Grill over high heat for approximately 4-5 minutes per side (depending on thickness). Let the meat rest 10 minutes before slicing to allow the juices to distribute.
To make the orzo:
Bring 4-6 quarts of water to a boil. Add salt if desired. Cook 1 pound of orzo pasta according to pasta directions, about 9 minutes until tender. Strain. Add 3 Tablespoons butter, the juice and the zest of 1 lemon, ¾ cup fresh parsley, chopped, and 2 teaspoons kosher salt. Stir to combine. This is delicious served hot or at room temperature.
*Tip: Orzo is also delicious with fish, chicken, or pork.