Grilled Steak and Asparagus with Orzo

• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1 clove garlic, grated
• 1 teaspoon chopped fresh thyme
• 1 1/2 pounds skirt steak, trimmed and cut into 4 pieces
• Kosher salt and freshly ground pepper
• 1 bunch asparagus, trimmed
• 1 cup orzo (about 8 ounces)
• 3/4 cup half-and-half
• 1/2 cup grated gruyere cheese (about 2 ounces)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh scallions or chives

1. Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper.
2. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
3. Bring a pot of salted water to a boil.
4. Add the orzo and cook as the label directs; drain and return to the pot.
5. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute.
6. Remove from the heat; stir in the gruyere.
7. Season with salt and pepper.
8. Meanwhile, heat a grill pan over medium heat and brush with olive oil.
9. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate.
10. Wipe off the grill pan.
11. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice.
12. Slice the steak and serve with the asparagus and orzo.
13. Top the orzo with the scallions.
14. Photograph by Antonis Achilleos

extravirgin olive oil, clove garlic, thyme, skirt steak, kosher salt, orzo, gruyere cheese, lemon juice, fresh scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-and-asparagus-with-orzo.html (may not work)