Grilled Rib-Eye with Olive Tapenade and Orzo

Ingredients

• 12 oz halloumi cheese sliced
• 0.5 cup kalamata olives pitted sliced
• 0.5 teaspoon kosher salt 
• 3 tablespoons juice of lemon 
• 0.7 cup torn mint leaves 
• 6 tablespoons olive oil divided
• 0.7 cup torn oregano leaves 
• 0.5 cup orzo pasta 
• 0.3 cup bell pepper red roughly chopped
• 1 lb rib-eye steak boneless thick

Equipment

• bowl
• grill

Directions

1. Heat a grill to medium-high (400 to 450). Cook orzo according to package directions.
2. Drain, then set aside.
3. Brush steak and cheese with 2 tbsp. oil and sprinkle steak with salt. Grill both, turning once, until grill marks appear on cheese, and steak is done the way you like, 8 to 10 minutes for medium-rare.
4. Let steak rest 10 minutes.
5. Cut halloumi slices into quarters.
6. Combine cheese, orzo, remaining 4 tbsp. oil, and remaining ingredients in a bowl; divide among 4 plates. Top with sliced steak.