Ingredients

4 servings

　　1 1/2 to 2 pounds skirt steak

　　3 tablespoons balsamic vinegar (eyeball it)

　　2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　Coarse black pepper

　　Coarse salt

　　1/2 pound orzo

　　1 large red onion, chopped

　　4 garlic cloves, chopped

　　1 fennel bulb, quartered, cored, and thinly sliced

　　1/4 teaspoon crushed red pepper flakes (a couple of pinches)

　　1 cup chicken stock or broth

　　1 pint grape tomatoes

　　10 fresh basil leaves, chopped or torn

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped

　　1/2 cup grated Parmigiano-Reggiano (a couple of overflowing handfuls)

　　

Step 1

Coat the skirt steak in balsamic vinegar, a good drizzle of EVOO, and a lot of freshly ground black pepper and marinate in a nonreactive dish for 5 to 10 minutes.

　　

Step 2

Preheat an outdoor grill or ridged grill pan to high.

　　

Step 3

Bring a large sauce pot of water to a boil to cook the orzo. Once boiling, salt the water and add the orzo. Cook until al dente, with a bite to it, about 12 minutes.

　　

Step 4

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan); add the onions, garlic, fennel, red pepper flakes, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes, or until the veggies are slightly tender.

　　

Step 5

Season the steak with salt and grill for 3 to 4 minutes on each side. Remove the meat to a plate, tent loosely with foil, and let it rest for 5 minutes to allow the juices to redistribute.

　　

Step 6

To the veggies, add the chicken stock and grape tomatoes, bring up to a bubble, and cook for 2 minutes, or until the grape tomatoes begin to burst. Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.

　　

Step 7

Slice the meat very thin on a sharp angle. Serve alongside the orzo with the works.

　　Rachael Ray 365: No Repeats