Ingredients

• 2 lbs skirt steaks
• extra virgin olive oil
• 4 tablespoons balsamic vinegar
• kosher salt
• fresh cracked pepper
• 2 cups orzo pasta
• 1/2 red onion, finely diced
• 1 cucumber, finely diced
• 16 cherry tomatoes, quartered
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh oregano, chopped
• 2 teaspoons of fresh mint, chopped
• 6 tablespoons red wine vinegar

Instructions

1. In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.

2. Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 – 4 minutes; drain and set in fridge to cool 15 minutes.

3. Heat grill over medium high heat and grill steaks 2 – 3 minutes per side for medium rare; remove from heat and allow steaks to rest.

4. Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.

5. Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.