We’re facing the hottest, heaviest, most humid week of summer, and the last thing we need is a meal too rich to wrap our heads around. This week’s #dinneronawhim takes a rare cut of beef from Home Place Pastures — known as bavette — and dresses it up in under an hour with a lemony orzo folded in with roasted feta and blistered bite-size tomatoes, all topped with a light and easy chimichurri.
Serves 2
For the beef
12-16 ounces beef bavette
Large pinch spicy salt
Large pinch black pepper
1 clove garlic, minced
2 tablespoons olive oil
Remove bavette from fridge 30 minutes before cooking. Pat dry and season both sides with salt, pepper, and garlic. Heat olive oil in cast iron over medium-high heat. Pan sear for 4 minutes per side, or until internal temperature reaches approximately 145F. Transfer to a cutting board or plate and allow to rest for 10-20 minutes. Slice against the grain.
For the orzo
1 cup orzo
Kosher salt
Juice of 1 lemon
2 tablespoons olive oil, divided
1 bunch cherry tomatoes
2-4 ounces Israeli feta block
Preheat oven to 425 degrees. Place feta block and tomatoes on a baking sheet and drizzle with all but 1 teaspoon of olive oil. Place in oven to roast. While roasting, cook orzo according to pasta instructions. Just before orzo is ready, remove feta from oven and place in a medium bowl. Add lemon juice, remaining olive oil, and pinch of salt. Strain and immediately pour hot orzo into bowl, tossing and breaking apart feta until lemon juice is absorbed. Then, remove blistered tomatoes from oven and transfer to orzo. Toss and slightly break tomatoes. Taste and add salt, if needed. Serve warm or at room temperature.
For the chimichurri
1/4 cup minced Italian parsley
1 clove garlic, minced
1/4 cup olive oil
1 tablespoon white wine vinegar
Squeeze of lemon
Pinch red pepper flakes
Salt and pepper, to taste
Combine all ingredients in a small bowl. Taste and adjust seasonings, if needed. Spoon over bavette and orzo. Store remaining in the refrigerator for up to one week.
