Beef / Pork

Lentil and Orzo Salad with Flank steak is for Dinner.

Lentil and Orzo Salad with Flank steak takes several minutes to prepare.

Lentil and Orzo Salad with Flank steak takes several minutes to cook.

Lentil and Orzo Salad with Flank steak makes 6 servings.

The ingredients for Lentil and Orzo Salad with Flank steak are:

Flank steak:
1 lb trimmed flank steak
2 tsp Worcestershire sauce
1/2 tsp coarse sea salt
1/2 tsp freshly ground black pepper

Salad:
1 cup dried green or brown lentils
8 oz uncooked whole wheat orzo
3 ounces crumbled fat free feta cheese
1/2 cup chopped fresh basil
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
1/4 cup white balsamic vinegar
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Here is how you make Lentil and Orzo Salad with Flank steak:

Steak:Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.Prepare grill or broiler. Place steak on grill rack coated with cooking spray; grill 3-8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.Salad:Place lentils in a medium saucepan, and cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl.Cook pasta according to package directions, omitting salt and fat. Drain. Add pasta, cheese, basil, olives, and oregano to lentils; toss well to combine.Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.Top each serving with sliced flank steak.

The nutritional information for Lentil and Orzo Salad with Flank steak is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 456.0

• Total Fat: 12.2 g
• Cholesterol: 33.3 mg
• Sodium: 578.0 mg
• Total Carbs: 53.5 g
• Dietary Fiber: 14.0 g
• Protein: 32.1 g