I will go ahead and say it — this Grilled Steak and Chimichurri Orzo Salad is the pasta salad of the summer. I am calling it now!

Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side as well as plates and napkins.

This time of year, you really can’t keep me away from the grill so I Iove to think of new recipes to create. Because pasta salads are so popular this time of year, I wanted to create a recipe that utilized grilled veggies and a protein and I love how this Grilled Steak and Chimichurri Orzo Salad turned out! Pasta salads are usually seen as an accompaniment to a larger meal but this dish is sure to be the star of the show.

Grilled Steak and Chimichurri Pasta Salad on oval platter with spoon in it.

Other than the perfectly grilled veggies and steak, the chimichurri is what really sets this pasta salad over the edge. It has such a fresh flavor from the herbs, plus a slight kick from the jalapeño that brightens the dish and makes it feel much lighter than a traditional pasta salad — while also filling from the steak!

Ingredients:

  • Barley Pasta
  • Fresh Parsley Leaves
  • Fresh Cilantro leaves
  • Garlic
  • Jalapeno
  • Extra Virgin Olive Oil
  • Red Wine Vinegar
  • Freshly Squeezed Lemon Juice
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Corn
  • Red Onion
  • Red Bell Pepper
  • Zucchini
  • Flap Steak
Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.Grilled Steak and Chimichurri Pasta Salad on platter with extra sauce on side.

Step-by-Step:

Step One: Cook the Orzo

Bring a pot of water to a boil. Add the orzo and cook according to package directions. Drain and set aside.

Step Two: Make the Chimichurri

In a food processor or wide-mouth jar using an immersion blender, place all of the chimichurri ingredients and blend until just smooth. Set aside.

Step Three: Prep the Veggies

Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.

Step Four: Prep the Steak

Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

Step Five: Grill the Steak (Weber Wood Pellet Grill Method):

Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉. When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Grilled veggies on platter. Grilled veggies on platter.

Step Six: Assemble the Pasta Salad

Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo. Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

Grilled Steak and Chimichurri Pasta Salad ingredients in large bowl before it is tossed.Grilled Steak and Chimichurri Pasta Salad ingredients in large bowl before it is tossed.

Recipe FAQs:

Can I make the chimichurri in advance?

Yes! But I would suggest only making it up to one day in advance for extra freshness. Store in the fridge!

I can’t find flap steak — what else can I use?

Flank or skirt steak would work here as well!

Could i make this vegetarian?

Absolutely! Omit the steak if you prefer and double up the veggies for an extra-filling dish.

I hope y’all love this pasta salad recipe as much as I do! Comment below once you try it!

For More Pasta Salad Recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Grilled Antipasto Pasta Salad

For the Grilled Steak and Veggies:

Prep the Veggies and Steak:

  • Place the corn, sliced onion, bell pepper, and zucchini on a large sheet pan, and drizzle with 3 tablespoons of the oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Set aside.

  • Add the steak to a platter and drizzle with the remaining 2 tablespoons of oil and season both sides evenly with 1 ½ teaspoon salt, and ¾ teaspoon black pepper. Set aside while your grill heats.

Grill the Steak (Weber Wood Pellet Grill Method):

  • Fill the grill with the Oak or Hickory wood pellets and preheat to 450℉.

  • When the grill is ready, oil the grates. Place the steak and veggies directly on the grill grates and grill until a golden crust and grill marks appear, the veggies should be tender but not overly soft and the steak should be cooked to medium. See notes below on timing and flipping instructions.

Grill the Steak (Traditional Grill Method):

  • Preheat the grill to 450℉. When the grill is hot, oil the grill grates. To do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure-fire way to start a good flare-up—a little goes a long way here.

  • See notes below on timing and flipping instructions.

Assemble the Pasta Salad:

  • Place the orzo in a large bowl. When the veggies are cool enough to handle- dice up the onion and red bell pepper, remove the corn from the cobb, and slice the zucchini into thin half-moons. Add to the bowl of orzo.

  • Dice the steak into ½-inch cubes and add to the bowl along with the chimichurri sauce. Toss until well coated. Finish with fresh chopped cilantro and parsley for garnish.

Grill Timing and Tips:

  • The onions should take about 5 minutes, flipping halfway through.
  • The zucchini and bell pepper should take about 8 minutes, flipping halfway through.
  • The corn should take 10 to 12 minutes, turning every 3 to 4 minutes.
  • The steak should take 10 to 12 minutes, flipping halfway through, the temperature should read about 135℉ for medium.

Calories: 629kcal, Carbohydrates: 52g, Protein: 29g, Fat: 35g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 23g, Trans Fat: 0.002g, Cholesterol: 54mg, Sodium: 1051mg, Potassium: 816mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2173IU, Vitamin C: 61mg, Calcium: 69mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Food Photography and Styling by Eat Love Eats.



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