Celebrating Beef Month: Orzo Pasta Salad with Grilled Flat Iron Steak

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Ok – this salad is one that you’ve absolutely GOT to try.  I fell in love with it from the get-go and could literally eat it every, single day!  I’ve never taken it to any covered-dish gathering that someone didn’t ask for the recipe – it’s THAT good.  I can’t remember where I got this recipe – maybe my friend Karen Hanson, Dietitian Extraordinaire? Not sure, but I know that girl loves it, as well.  It’s a keeper.
1/4 Cup red wine vinegar
zest and juice of 1 lemon
1 Tbs. honey
1/2 tsp. red pepper flakes
1/3 – 1/2 c. good olive oil
kosher salt and freshly ground black pepper, to taste
1 lb. orzo pasta, cooked according to package directions in chicken broth, drained and cooled slightly
2 C. red and yellow teardrop or grape tomatoes, halved
8 oz. pkg feta crumbles
1/2  cup chopped fresh basil
1 bundle scallions, chopped
1/2 C. soy nuts
1 lb. grilled beef flat iron or sirloin steak , sliced thin across the grain and on the bias, then cut into bite-size pieces (you can use any cooked, grilled meat – beef, salmon, chicken, whatever!)
To create dressing, whisk together vinegar, lemon zest and juice, honey, red pepper flakes and olive oil in a small bowl.
In a large mixing bowl, combine orzo, tomatoes, feta, basil, and scallions; fold in steak. Drizzle salad with prepared dressing and toss to coat. Season to taste with kosher salt and pepper.  Just before serving, add soy nuts.  Salad is best served at room temperature.
3 Tips for Grilling a Great Flat Iron Steak:

  • Don’t over cook it! The flat iron (named for it’s shape) is best cooked to medium rare (145 degrees F. at the center), due to the nature of the shoulder cut.
  • Before slicing your flat iron, be sure to let it rest (tented with foil) for 5 minutes after removing from the grill – this gives it time to gather it’s juices back to the center of the steak.
  • Always make sure you slice the flat iron ACROSS the grain and on the bias, into thin slices for the most tender experience.

Now You’re Cookin’,
Chef Alli


**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, May 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible. 


Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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