1-2 lbs. rib-eye steaks (or your favorite cut of beef)
2-3 Tablespoons coarsely ground pepper (freshly ground assorted colored peppercorns give more flavor)
1 lb. orzo pasta
1 cup dried cranberries or Craisins
1 cup dried apples, rough chopped
2-3 Tablespoons fresh mint, stacked and sliced into thin strips
2-3 Tablespoons fresh basil, stacked and sliced into thin strips
1 cup walnut pieces
1 cup Kroger Raspberry Walnut Vinaigrette
Split orzo into half and toast one half in preheated 350 degree oven for 8-10 minutes.
Bring 1 gallon of salted water to a boil and cook toasted and raw orzo till tender (al dente) but not overcooked and mushy.
Strain and chill pasta.
Combine with remaining ingredients.
Season the steak with pepper and salt (if desired) before cooking.
Grill/bake rib-eye to desired done-ness.
Allow the steak to rest for a minute or two to reabsorb the juices throughout the steak and slice into strips.
Top chilled orzo salad with steak and garnish with crumbled Greek feta cheese and fresh basil.
Recipe provided by Chef Andre Nowading, Kroger