4 ounces garlic and herb cheese soft (recommended: Boursin)
1 pound orzo pasta cooked
1 fennel bulb diced
2 tablespoons olive oil divided
0.3 cup oregano leaves fresh chopped
4 servings salt and pepper black freshly ground
0.3 cup sherry vinegar
4 sirloin steaks boneless
1 cup tomatoes fresh diced
0.3 cup vermouth
Equipment
bowl
frying pan
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium.
Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
