I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. Bright, herb-forward chimichurri combines with smoky grilled steak and summer vegetables to create a filling pasta salad that works as a hearty main or a standout side. It’s perfect for backyard grilling, potlucks, and warm-weather dinners when you want something colorful, fresh, and satisfying.
During grilling season I’m always experimenting with new combinations, and this pasta salad grew out of one simple idea: turn a classic summer pasta salad into a complete meal by adding grilled steak and a vibrant chimichurri dressing. The orzo provides a pillowy base that soaks up the chimichurri, grilled vegetables add texture and color, and the steak brings hearty flavor that makes the dish feel substantial rather than merely an accompaniment. The jalapeño in the chimichurri gives a gentle, bright heat that lifts the herbs and citrus.
Ingredients
- 9 ounces orzo pasta
- 1 cup packed fresh parsley leaves, plus extra for garnish
- 1 cup packed fresh cilantro leaves, plus extra for garnish
- 2 garlic cloves, minced
- 1 jalapeño, seeds and stem removed and roughly chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt (for chimichurri)
- 1/2 teaspoon freshly ground black pepper (for chimichurri)
- 2 ears of corn
- 1 small red onion, sliced into 1/2-inch rounds
- 1 large red bell pepper, seeds and stem removed, cut into 3-inch strips
- 1 large zucchini, cut in half lengthwise
- 1 lb flap steak (or flank/skirt steak)
- 5 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
Step-by-Step
Step One: Cook the Orzo
Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to the package directions until al dente. Drain well and transfer to a large mixing bowl to cool slightly while you prepare the rest of the components.
Step Two: Make the Chimichurri
Combine the parsley, cilantro, garlic, jalapeño, olive oil, red wine vinegar, lemon juice, salt, and pepper in a food processor and pulse until the mixture is mostly smooth but still has a bit of texture. If you don’t have a food processor, a wide jar and an immersion blender work well. Taste and adjust seasoning. Reserve about half the chimichurri for tossing the salad and serve the remainder on the side as a sauce.
Step Three: Prep the Veggies
On a large sheet pan, arrange the corn, sliced red onion, bell pepper, and zucchini. Drizzle with 3 tablespoons of olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat evenly and set aside while the grill heats.
Step Four: Prep the Steak
Place the flap steak on a platter, drizzle with the remaining 2 tablespoons of olive oil, and season both sides evenly with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. Let the steak rest at room temperature briefly while you preheat the grill.
Step Five: Grill the Steak and Veggies
Preheat your grill to high heat (around 450°F). Oil the grates lightly. Grill the veggies and steak directly over the heat until they develop a golden crust and charred marks: onions about 5 minutes, zucchini and bell pepper about 8 minutes, turning halfway through, corn 10–12 minutes, turning every few minutes. Grill the steak to medium, roughly 10–12 minutes depending on thickness, flipping once. Aim for an internal temperature around 135°F for medium. Remove everything from the grill and allow the steak to rest before slicing.
Step Six: Assemble the Pasta Salad
Once the grilled vegetables are cool enough to handle, cut the onion and red bell pepper into bite-sized pieces, slice the zucchini into thin half-moons, and cut the corn from the cob. Dice the rested steak into 1/2-inch cubes. Add the grilled vegetables and steak to the cooked orzo, spoon in the chimichurri, and toss gently until everything is well coated. Garnish with additional chopped parsley and cilantro.
Recipe FAQs and Tips
- Can I make the chimichurri in advance? Yes. For best freshness, make the chimichurri up to one day in advance and store it in the refrigerator. Bring it to room temperature before using for the brightest flavor.
- What if I can’t find flap steak? Flank or skirt steak are excellent substitutes and will grill similarly.
- Can I make this vegetarian? Absolutely. Omit the steak and increase the quantity of grilled vegetables or add grilled tofu or chickpeas for extra protein.
- Serving suggestions: Serve this salad warm, at room temperature, or chilled. It pairs well with a simple green salad, crusty bread, or a light white wine for an easy summer meal.
- Make-ahead: The components can be prepared separately ahead of time. Store the chimichurri and grilled vegetables in airtight containers and combine with the orzo and steak just before serving.
Notes — Grill Timing and Tips
- Onions: about 5 minutes, flipping halfway through.
- Zucchini and bell pepper: about 8 minutes, flipping halfway.
- Corn: 10–12 minutes, turning every 3–4 minutes for even charring.
- Steak: 10–12 minutes total, flipping once; target ~135°F for medium doneness, then rest before slicing.
Nutrition (per serving, approximate)
Calories: 629 kcal; Carbohydrates: 52 g; Protein: 29 g; Fat: 35 g; Saturated Fat: 6 g; Fiber: 4 g; Sodium: 1051 mg. Nutrition information is automatically calculated and should be used as an estimate.
Additional Info
Author: Alex Snodgrass
Servings: 5
Total time: about 50 minutes
Calories: 629 per serving
If you try this Grilled Steak and Chimichurri Orzo Salad, leave a comment to share how it turned out and any variations you loved. Enjoy—this bright, smoky pasta salad is designed to showcase summer produce and bold herb flavors while satisfying hungry appetites.
Food Photography and Styling by Eat Love Eats.