Balsamic-Glazed Steaks with Orzo Salad
Orzo studded with roasted eggplant, tomatoes, and bell pepper is the perfect accompaniment to these meaty glazed steaks.
Keywords
- Main Courses
- Beef
- Vegetables
- Salads
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Saucepan
- Nonstick skillet
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Plate
- Stove
Ingredients
- 12 ounces eggplant, cut into ¾-inch pieces
- 8 ounces cherry tomatoes, halved
- 1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
- ½ red onion, cut into ¾-inch pieces
- 6 tablespoons extra-virgin olive oil, divided
- 6 tablespoons balsamic vinegar, divided
- 1¾ teaspoons table salt, divided, plus salt for cooking pasta
- 1 teaspoon pepper, divided
- 1 cup orzo
- 2 tablespoons chopped fresh chives
- 2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
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