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Harvest Orzo Salad with Flank Steak
Salt and pepper
3/4 cup Hannaford Classic Orzo
1 Tbsp. tahini
1 Tbsp. water
2 tsp. red or white wine vinegar
3 tsp. olive oil
1 1/2 lb. flank steak, trimmed
2 Fuji or Gala apples, cored and chopped into 1/2" pieces
1/2 red onion, sliced very thin
1/2 cup finely chopped English cucumber
3 cups Hannaford Baby Spinach, chopped coarse
1/4 cup Taste of Inspirations Reduced Fat Crumbled Feta Cheese
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Harvest Orzo Salad with Flank Steak

Harvest Orzo Salad with Flank Steak

Harvest Orzo Salad with Flank Steak
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Bring a pot of salted water to a boil. Add orzo and cook until tender, about 8 minutes. Drain and rinse under cold water, then transfer to a large bowl. In a small bowl, stir together tahini, water, vinegar, and 2 teaspoons oil and season with salt and pepper to taste; set aside.
2. Pat steak dry and season all over with salt and pepper. Heat remaining 1 teaspoon oil in a medium skillet over medium-high heat until just smoking. Add steak and cook until thickest part registers 125 degrees for medium-rare, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes.
3. Add apples to bowl with orzo along with onion, cucumber, spinach, and tahini dressing and toss to combine; season with salt and pepper to taste and divide between four bowls. Thinly slice steak across the grain and divide over bowls. Sprinkle evenly with feta and serve.
Source: Hannaford fresh Magazine, October - November 2018