1In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt.
2In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt.
3In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt.
4Cover and let the steak marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
5Cover and let the steak marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
6Cover and let the steak marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.
7Meanwhile, in a small bowl, combine the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt.
8Meanwhile, in a small bowl, combine the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt.
9Meanwhile, in a small bowl, combine the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt.
10Let the lemon juice and garlic mixture sit for about 20 minutes.
11Let the lemon juice and garlic mixture sit for about 20 minutes.
12Let the lemon juice and garlic mixture sit for about 20 minutes.
13Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing mixture.
14Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing mixture.
15Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing mixture.
16Vigorously whisk the dressing, adding more water as needed, until smooth and easily pourable; season with salt and black pepper.
17Vigorously whisk the dressing, adding more water as needed, until smooth and easily pourable; season with salt and black pepper.
18Vigorously whisk the dressing, adding more water as needed, until smooth and easily pourable; season with salt and black pepper.
19Set the dressing aside.
20Set the dressing aside.
21Set the dressing aside.
22In a medium skillet over medium-high heat, heat 1 tablespoon olive oil.
23In a medium skillet over medium-high heat, heat 1 tablespoon olive oil.
24In a medium skillet over medium-high heat, heat 1 tablespoon olive oil.
25Add orzo and cook, stirring, until golden, 3 to 5 minutes.
26Add orzo and cook, stirring, until golden, 3 to 5 minutes.
27Add orzo and cook, stirring, until golden, 3 to 5 minutes.
28Add broth and bring to a boil, then reduce heat to medium-low.
29Add broth and bring to a boil, then reduce heat to medium-low.
30Add broth and bring to a boil, then reduce heat to medium-low.
31Simmer the orzo, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper.
32Simmer the orzo, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper.
33Simmer the orzo, stirring occasionally and adding more broth 1/4 cup at a time if needed, until broth is absorbed and orzo is tender, 8 to 10 minutes; season with salt and black pepper.
34Cover the orzo to keep it warm.
35Cover the orzo to keep it warm.
36Cover the orzo to keep it warm.
37Prepare a grill for high heat; preheat for 5 minutes.
38Prepare a grill for high heat; preheat for 5 minutes.
39Prepare a grill for high heat; preheat for 5 minutes.
40Brush grates with neutral oil.
41Brush grates with neutral oil.
42Brush grates with neutral oil.
43Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer.
44Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer.
45Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer.
46Drizzle kebabs with the remaining 2 tablespoons olive oil; season with salt and black pepper.
47Drizzle kebabs with the remaining 2 tablespoons olive oil; season with salt and black pepper.
48Drizzle kebabs with the remaining 2 tablespoons olive oil; season with salt and black pepper.
49Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total.
50Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total.
51Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total.
52Transfer kebabs to a plate.
53Transfer kebabs to a plate.
54Transfer kebabs to a plate.
55In a large bowl, toss cucumbers and spinach with half of the reserved dressing.
56In a large bowl, toss cucumbers and spinach with half of the reserved dressing.
57In a large bowl, toss cucumbers and spinach with half of the reserved dressing.
58Stir chives into the orzo mixture.
59Stir chives into the orzo mixture.
60Stir chives into the orzo mixture.
61Divide salad and orzo among bowls; top with kebabs.
62Divide salad and orzo among bowls; top with kebabs.
63Divide salad and orzo among bowls; top with kebabs.
64Drizzle the remaining dressing over the bowls.
65Drizzle the remaining dressing over the bowls.
66Drizzle the remaining dressing over the bowls.
Ingredients
1 lb. sirloin steak, cut into 1 1/2" cubes
1 lb. sirloin steak, cut into 1 1/2" cubes
1 lb. sirloin steak, cut into 1 1/2" cubes
0.5 tsp. dried oregano
0.5 tsp. dried oregano
0.5 tsp. dried oregano
0.25 tsp. crushed red pepper flakes
0.25 tsp. crushed red pepper flakes
0.25 tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
7 Tbsp. extra-virgin olive oil, divided
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. fresh lemon juice, divided
2 Tbsp. fresh lemon juice, divided
2 Tbsp. fresh lemon juice, divided
3 tsp. grated garlic, divided
3 tsp. grated garlic, divided
3 tsp. grated garlic, divided
Kosher salt
Kosher salt
Kosher salt
0.25 cup smooth tahini
0.25 cup smooth tahini
0.25 cup smooth tahini
1 tsp. honey
1 tsp. honey
1 tsp. honey
Freshly ground black pepper
Freshly ground black pepper
Freshly ground black pepper
8 oz. dried orzo
8 oz. dried orzo
8 oz. dried orzo
2.5 cups low-sodium chicken broth
2.5 cups low-sodium chicken broth
2.5 cups low-sodium chicken broth
Neutral oil, for grilling
Neutral oil, for grilling
Neutral oil, for grilling
1 red onion, cut into 1 1/2" pieces
1 red onion, cut into 1 1/2" pieces
1 red onion, cut into 1 1/2" pieces
1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2" pieces
1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2" pieces
1 large yellow or orange bell pepper, seeds and ribs removed, cut into 1 1/2" pieces
10 oz. grape tomatoes
10 oz. grape tomatoes
10 oz. grape tomatoes
4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
4 Persian or 2 English cucumbers, thinly sliced into quarter-moons
5 oz. baby spinach
5 oz. baby spinach
5 oz. baby spinach
1 small bunch fresh chives, finely sliced
1 small bunch fresh chives, finely sliced
1 small bunch fresh chives, finely sliced
Equipment
large bowlsmall bowlwhiskmedium skilletgrill8 skewers
Tips
If using wooden skewers, be sure to soak them in water for 15 to 30 minutes before cooking so that they don burn on the grill; metal skewers do not need to be soaked.
When making the dressing, don be alarmed if the tahini seizes and becomes grainy at first; just keep whisking and adding small splashes of water and you ll reach a creamy consistency in no time.