Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 pound
• Kroger Orzo Pasta

  6 ounces
• petite cherry tomatoes

  8 ounces
• shallot

  2 ounces
• garlic

  2 cloves
• Italian parsley

  1/4 cup chopped
• extra-virgin olive oil

  2 1/2 tablespoons
• red wine vinegar

  1 1/2 tablespoons
• Dijon mustard

  1 teaspoon
• herbes de Provence

  1 1/2 teaspoons
• kosher salt

  2 1/2 teaspoons
• black pepper

  1/2 teaspoon
• unsalted butter

  1 tablespoon
• water

  1 1/2 cups
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle $24.99

Instructions

1. For optional home prep, whisk 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon herbes de Provence, and 1/4 teaspoon black pepper in a small bowl; transfer the mixture to a sealed jar and refrigerate for up to 3 days. Mash 1 tablespoon unsalted butter with 2 tablespoons chopped Italian parsley, pack separately, and keep chilled or frozen.
2. At camp, halve 8 ounces petite cherry tomatoes, mince 2 ounces shallot and 1 garlic clove, and reserve 2 tablespoons chopped Italian parsley. Keep the prepared ingredients cold until cooking.
3. Rub 1 pound Certified Angus Beef Boneless Flank Steak directly with 1 1/4 teaspoons kosher salt. Place the salted 1-pound flank steak in a zip-top bag, pour in the prepared marinade, seal, and massage the bag to coat; marinate in a cooler held at 40°F or colder for 20 minutes. During the final 5 minutes, preheat the Coleman grill to medium-high and set a skillet on the Coleman stove. For longer advance marinating, allow 2 to 8 hours but no more than 24 hours; discard the used marinade.
4. Heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat. Cook 2 ounces minced shallot and 1 minced garlic clove for 1 minute, add 6 ounces Kroger Orzo Pasta, and toast for 1 minute. Stir in 1 1/2 cups water, 1/2 teaspoon herbes de Provence, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; reduce the heat and simmer for 6 minutes, stirring frequently.
5. Add 8 ounces halved petite cherry tomatoes to the simmering 6 ounces orzo and cook for 4 to 5 minutes, stirring frequently, until the pasta is tender and the tomatoes begin to collapse. Turn off the stove and fold in 1/2 tablespoon red wine vinegar and 2 tablespoons chopped Italian parsley.
6. While the 8 ounces tomatoes finish cooking with the 6 ounces orzo, remove the marinated 1-pound flank steak from the bag and discard the marinade. Grill the 1-pound flank steak for 4 to 5 minutes per side, pulling it from the grill at 130°F; transfer it to a clean board, top with the prepared mixture of 1 tablespoon unsalted butter and 2 tablespoons chopped Italian parsley, and rest for 8 minutes to reach about 135°F for medium-rare. For diners at higher risk of foodborne illness, cook the 1-pound flank steak to 145°F and rest for at least 3 minutes.
7. Thinly slice the rested 1-pound flank steak across the grain and divide it between two plates. Spoon the cooked 6 ounces orzo and 8 ounces petite cherry tomatoes alongside, then drizzle the buttery steak juices over the sliced beef and serve immediately.