Steak with Olive-Caper Relish
Orzo with Tomatoes, Zucchini, and Feta
Ingredients
- 2 lb flank steak, trimmed (or use skirt steak)
- 3 Tbsp olive oil, divided
- 1 lemon
- ½ cup chopped pitted kalamata olives
- 2 Tbsp capers
Instructions
- Preheat grill to medium-high heat. Rub steak with 1 Tbsp oil.
- Grill steak, covered, 5 to 6 minutes per side or to desired doneness.
- Let steak stand 10 minutes before slicing thinly across the grain. Grate zest and squeeze juice from lemon.
- Stir together olives, capers, lemon zest, lemon juice, and 2 Tbsp oil. Serve relish with steak.
Side Dish Ingredients
- 1 (12-oz) pkg gluten-free orzo (or use rice or quinoa; see Note)
- 2 tomatoes, chopped
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- ½ cup crumbled feta cheese
Side Dish Instructions
- Cook orzo according to package directions; drain and keep warm.
- Meanwhile, sauté tomatoes and zucchini in hot oil in a large skillet over medium heat 5 minutes or until tender.
- Remove from heat; stir in orzo and cheese. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
