Skirt steak orzo pasta skillet

Ingredients

• 8 ounces orzo pasta about 1 1/3 cup
• 15 ounce can tomato sauce or puree
• 2 1/2 cups chicken broth
• 1 large red bell pepper chopped
• 1 small onion diced
• 5 cloves garlic minced
• 1 teaspoon basil
• 1 teaspoon oregano
• fresh chopped chives for garnish

For marinating the steak:

• 12 ounces skirt steak
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Add all marinade ingredients to a ziploc bag. Toss to coat the steak. Marinate in the refrigerator until ready to cook, at least 1 hour.
2. Heat an oiled skillet over medium to medium-high heat for a few minutes. Add marinated steak. Cook for 3 minutes, flip the steak, and cook another 3 minutes. Turn the heat to low and and let cook for another 10 minutes or until desired doneness. Transfer to a plate and cut into slices.
3. Heat the same skillet over medium heat. Add onion, bell pepper, and garlic, cooking until the vegetables soften, a few minutes, stirring occasionally.
4. Add orzo, tomato sauce, chicken broth, basil, and oregano. Stir. Bring to a simmer over high heat, then gradually lower heat down to medium-low to maintain the simmer. Let simmer until the orzo is cooked and the sauce thickens, about 15 minutes, stirring frequently so the orzo does not stick to the pan.
5. Remove pan from heat. Add salt to taste, if necessary. Divide orzo into serving bowls, top with skirt steak, and garnish with chives.

Source

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