Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, May 16, 2008

May Meal Plan 4: Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

I got this one from here. The cheese sauce didn't quite turn out, but I think that had more to do with me than the dish. The steak was nice and tender and I dribbled some of the messed up sauce over the top to give it a bit of extra flavor. I ended up not making the orzo, I just made spaghetti and sprinkled a mixture of olive oil, basil, and oregano on top of it.

2 tablespoons olive oil, divided
4 boneless sirloin steaks
Salt and freshly ground black pepper
4 ounces garlic and herb soft cheese (recommended: Boursin)
1/4 cup vermouth
1 pound cooked orzo
1 fennel bulb, diced
1 cup diced fresh tomatoes
1/4 cup fresh chopped oregano leaves
1/4 cup sherry vinegar

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium.

Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.

To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes,oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.