Grilled Rib-Eye With Olive Tapenade And Orzo

• 1/2 cup orzo pasta
• 1 boneless rib-eye steak (about 1 lb.), about 1 in. thick
• 1 pkg. (12 oz.) halloumi, sliced
• 6 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/2 cup pitted and sliced kalamata olives
• 1/3 cup roughly chopped red bell pepper
• 2/3 cup torn mint leaves
• 2/3 cup torn oregano leaves
• 3 tablespoons lemon juice

1. Heat a grill to medium-high (400u0b0 to 450u0b0). Cook orzo according to package directions. Drain, then set aside.
2. Brush steak and cheese with 2 tbsp. oil and sprinkle steak with salt. Grill both, turning once, until grill marks appear on cheese, and steak is done the way you like, 8 to 10 minutes for medium-rare. Let steak rest 10 minutes.
3. Cut halloumi slices into quarters. Combine cheese, orzo, remaining 4 tbsp. oil, and remaining ingredients in a bowl; divide among 4 plates. Top with sliced steak.

orzo pasta, halloumi, olive oil, kosher salt, olives, red bell pepper, torn mint, torn oregano, lemon juice

Taken from www.myrecipes.com/recipe/grilled-rib-eye-orzo (may not work)