The rice and orzo pilaf is a delicious and nutritious side dish on its own, but it goes beautifully with the steak. Remember to allow marinating time for the steak.
1. Place the steak and Italian dressing in a non-reactive dish and marinate in the refrigerator for a minimum of 2 hours and preferably overnight.
2. Bring the stock and split peas to a boil in a medium saucepan. Cover, reduce the heat and simmer for 12 minutes. Add the orzo and simmer for 8 more minutes, just until the orzo is firm to the bite and the split peas are tender but not overcooked. Drain and set aside.
3. Remove the steak from the marinade and wipe it clean. Preheat a barbecue or nonstick grill pan to high and spray with cooking oil.
4. Grill the meat for approximately 5 minutes per side for medium-rare. Remove from the heat and let sit for 10 minutes.
5. Stir the cheese, olives, bell pepper, 1/3 cup basil, oil, juice, garlic and pepper into the split pea mixture. Place on a large serving dish.
6. Slice the flank steak across the grain into thin slices and place on top of the split pea mixture. Garnish with the remaining 2 Tbsp chopped basil.
1 1/2 lb flank steak
1/3 cup low-fat Italian dressing
2 cups chicken or beef stock
1/2 cup green split peas
1/2 cup orzo
1/3 cup crumbled light feta cheese
1/3 cup sliced black olives
1/3 cup chopped fresh basil or parsley
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp crushed fresh garlic
pinch freshly ground black pepper
1/2 cup diced red bell pepper
2 Tbsp chopped fresh basil
Nutritional Analysis per Serving
Protein 40 g
Fat 18 g
Saturated Fat 5.5 g
Carbohydrates 21 g
Cholesterol 55 mg
Sodium 399 mg
Prep Time: 15 minutes
Cook Time: 35 minutes
Make Ahead: Marinate the steak for up to 2 days; grill just before serving. Cook the pilaf earlier in the day and serve at room temperature.