Monday, January 14, 2019



Enjoy a marinated skirt steak served on a bed of creamy orzo pasta with tomatoes simmered with Italian spices.

  • 1 small onion, diced
  • 1 teaspoon of oregano
  • 2 1/2 cups of chicken broth
  • 1 large red pepper, chopped
  • 1 teaspoon of basil
  • 5 garlic cloves, minced
  • 8 ounces orzo pasta about 1 1/3 cups
  • 15 ounces can tomato sauce or mash
  • chopped fresh chives for garnish
To marinate the steak:
  • 1/2 teaspoon of oregano
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 3 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon of rice vinegar
  • 12 ounces of skirt steak
  • 1/2 teaspoon of basil

First, add all the ingredients for the marinade in a ziplock bag. Stir to coat the steak. Marinate in the refrigerator until ready to cook, at least 1 hour.

Then, heat an oiled pan over medium to medium-high heat for a few minutes. Add the marinated steak. Cook for 3 minutes, turn the steak and cook for another 3 minutes. Reduce heat and cook for another 10 minutes or until desired doneness. Transfer to a plate and cut into slices.

Heat the same pan over medium heat. Add the onion, pepper and garlic, cook until the vegetables soften, a few minutes, stirring occasionally.

Add the orzo, tomato sauce, chicken broth, basil and oregano. Stir. Bring to a boil over high heat, then gradually lower the heat to medium-low to keep it simmering. Simmer until the orzo is cooked through and the sauce thickens, about 15 minutes, stirring frequently so the orzo does not stick to the pan.

Remove the pan from the heat. Add salt to taste, if necessary. Divide the orzo among serving bowls, top with skirt steak and top with chives. Happy Cooking Time.