For the Orzo Salad

• 2/3 Cup dry orzo pasta
• water to cook the orzo
• 2 red bell peppers, sliced
• 1 medium purple onion, sliced
• 2-3 Tablespoons olive oil, divided
• Salt, to taste
• Black pepper, to taste
• 1 Cup chopped fresh baby spinach (stems removed)
• 1 Cup of halved cherry tomatoes
• 1/3 Cup sliced kalamata olives
• 1/2 teaspoon balsamic vinegar
• 2 teaspoons fresh-squeezed lemon juice

For the Steak

• 2, 10-ounce New York Strip Steak Fillets
• 2 Tablespoons kosher salt
• 1 Tablespoon canola or vegetable oil
• 2 Tablespoons salted butter
• black pepper, to taste
• 2 cloves garlic, chopped
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

For the Cheese Crisps

• 3-4 ounces of Wood River Creamery Roasted Red Pepper & Cracked Peppercorn Cheddar Gruyere cheese, grated

Recipe Notes:

• In the summer months, you could also grill the peppers, onions, and steak if desired.
• The cheese crisps could be broken/chopped and sprinkled on the orzo salad or stirred in if desired.
• If you have extra grated cheese, feel free to sprinkle it on the salad for a little extra flavor.

Recipe & Photos Courtesy of Our Love Language is Food

For the Orzo Salad

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. Bring a medium pot of water to a boil. Once the water is boiling, reduce the heat and cook the orzo pasta according to the package directions. Drain and rinse with cold water. Return to the pot and drizzle a little olive oil into the orzo, stir, and set aside.
3. Toss the red pepper and onion slices with ~ 1 Tablespoon of olive oil on the parchment-lined baking sheet and spread into a single layer. Generously sprinkle with salt and pepper. Roast for 20-25 minutes, stirring halfway through. Once roasted, remove from the oven and set aside to cool off.
4. After the peppers and onions are in the oven, prep the steak (see 'For the Steak' below).
5. During downtime with the steak and cheese crisps, chop the rest of your veggies and olives, stirring them into the cooled orzo.
6. Add ~ 1 Tablespoon of olive oil, balsamic vinegar, and lemon juice to the orzo, stir, and taste. Add additional salt and pepper to taste, then portion onto serving plates.

For the Steak

1. Prep the steak by drying the surface (both sides) with a paper towel, then sprinkle kosher salt over both sides. Then let the steaks sit on the counter for 30 minutes.
2. After the rest period, thoroughly dry with a paper towel, then sprinkle liberally with black pepper.
3. Heat a cast-iron skillet for 2-3 minutes over medium-high heat, then add the canola oil.
4. Add both steaks to the pan, fat cap down (on the narrow side), and let them render for 60-90 seconds.
5. Lay the steaks flat, allowing them to sear for 2 minutes without turning.
6. Flip the steaks and cook another 2 minutes without turning.
7. Flip steaks again, then again 30 seconds later.
8. Add butter, garlic, sprigs of thyme, and sprigs of rosemary to the skillet. Then, with one hand, gently tilt the skillet so the butter pools along one edge. With your other hand, spoon butter onto the steaks, flipping them to baste both sides. 
9. Once steaks are 5°F away from desired doneness (medium is 135°-145°F), remove from pan and let them rest for 5-10 minutes (carryover cooking will bring temp up the remaining 5°F).
10. Slice and serve alongside the orzo salad and cheese crisps.

For the WRC Cheese Crisps

1. Line a second baking sheet with parchment paper (or use a Silpat silicone baking mat) and set aside.
2. After prepping the steaks, grate the cheese and mound ~1.5 Tablespoon sized portions on the prepared baking sheet, leaving at least 2" in between mounds. 
3. When the peppers and onions are done roasting, bake the cheese at the same 400°F for 4-7 minutes, until melted and browning.
4. Remove from the oven, allow the rest for about 1 minute, then dab with a paper towel to remove some of the grease.
5. Allow to cool, then use a spatula to remove from the parchment paper.
6. Serve 1-3 crisps with each portion of salad and steak and enjoy!