Ingredients
For the steak
| 1 lb | New York strip steak | |
| 1/2 tsp | salt | |
| 1/2 tsp | pepper | |
| 2 tbsp | olive oil | |
| 3 tbsp | butter | |
| 4 | garlic cloves, smashed | |
| 2 | fresh thyme sprigs | |
| 2 | fresh rosemary sprigs |
For the salad
| 1/4 cup | olive oil | |
| 3 tbsp | balsamic vinegar | |
| 2 tbsp | lemon juice | |
| 1 tbsp | honey | |
| 1 | shallot, minced | |
| 2 cups | cooked orzo | |
| 1 pint | cherry tomatoes, halved | |
| 1/2 cup | cubed feta | |
| 1/2 cup | fresh basil leaves | |
| 1/4 cup | fresh dill, chopped | |
| 1/4 cup | fresh parsley, chopped | |
| salt and pepper, to taste |
Directions
- Heat a large skillet over medium-high heat. While the skillet heats up, pat the steaks dry with paper towels and season with salt and pepper on both sides.
- Once the skillet is hot, add oil and swirl to coat the bottom. Place the steaks in the skillet and cook, without disturbing, for about 5 minutes until seared and golden brown.
- Flip the steaks and add butter, garlic, and herbs to the skillet. Cook for another 3-4 minutes, depending on your preference for doneness. As the butter melts, occasionally spoon over the top of the steak, allowing the flavours to season the meat. Once cooked, transfer the steaks to a plate and cover loosely with foil to keep warm. Allow the steaks to rest for about 5 minutes (reserve the butter sauce in the skillet for serving.)
- While the steak rests, whisk together oil, vinegar, lemon juice, and honey. Add shallot, orzo, tomatoes, feta, basil, dill, and parsley, then toss to combine. Season with salt and pepper, to taste.
- When ready to serve, remove rosemary, garlic, and thyme from the sauce. Drizzle sauce over the steak, and serve alongside orzo salad. Enjoy!