Grilled Steak and Asparagus with Orzo Pasta

Ingredients:

• 700 g skirt steak, cut into 4 equal parts
• 1 bunch asparagus, tough ends trimmed
• 1 cup orzo pasta (about 200 g)
• 3/4 cup light cream (10%)
• 0.5 cup grated Gruyere (about 60 g)
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp chopped fresh green onions
• 1 teaspoon chopped fresh thyme
• 3 tbsp extra-virgin olive oil + extra for greasing
• 1 clove of garlic, grated

Preparation:

1. Combine 2 tablespoons olive oil, garlic, and thyme in a small bowl; brush the steak with it, then sprinkle with salt and black pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
2. Bring a saucepan of salted water to a boil. Add the orzo pasta and cook according to package directions; drain and return the orzo to the saucepan. Add the cream and cook over medium heat, stirring, until the sauce thickens slightly, about 1 minute. Remove from heat; stir in the Gruyere. Season with salt and pepper.
3. Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak for 3 to 4 minutes per side for medium; transfer to a plate. Wipe out the grill pan. Grill the asparagus, turning occasionally, until grill marks appear, 4 minutes; drizzle with lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with green onions.