Tequila Marinated Steak with Grape Tomato Orzo

Recipe modified from Epicurious.com. Jeff and I also had grilled asparagus along side this dish, which rounded out the meal nicely.

For the Steak:

1/4 fresh lime juice
1/2 chopped fresh cilantro
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup tequila
3 garlic cloves, minced
1 teaspoon grated lime peel
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 2-pound beef loin tri-tip or london broil steak, trimmed

Whisk first ten ingredients in a medium bowl. Using a sharp knife, pierce meat all over. Place in a ziplock bag and add the marinade. Refrigerate at least four hours or overnight. Prepare barbecue for medium-high heat. Remove steak from plastic bag and grill to desired doneness, about 3-4 minutes per side for medium to medium-rare (depending on thickness). Serve immediately with the orzo.

For the Grape Tomato Orzo:

If you cannot find grape tomatoes, use cherry tomatoes.

1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
2/3 cup olive oil
1 small bunch green onions chopped
3 cups of chopped grape tomatoes (can be chopped in a food processor)
1 1/2 cups uncooked orzo

In a large pot, boil about 3-4 quarts of water for the orzo. Add the orzo and cook until done, about 8 minutes. Drain in a colander and then put into a large mixing bowl. Whisk together the balsamic vinegar and olive oil. Pour over the orzo and mix until coated. Add in the cherry tomatoes, chopped green onions, and oregano, and stir until mixed well. Can be served warm or room temperature.