Roasted Two Pepper Orzo and My Very Favorite (easy) Grilled Steak

Just about every woman I know has a go-to little black dress hanging in her closet. I have a fabulous black satin trimmed sheath dress that I like to think of as my dress-up, dress-down, never let me down stand by.

Well, I like to think of skirt steak as the little black dress of beef. Always tasty, always easy to cook with it never lets me down; it's the one meat I always keep in the freezer for that "just in case" moment. You can dress it up with a fancy blue cheese sauce or dress it down and serve it in a casual fajita, but tender skirt steak, fancy or casual, completes a menu much like your little black dress completes your wardrobe.

I've gone casual in my steak prep today, using a tasty marinade found in your supermarket: Durkee Grill Creations Black Peppercorn Marinade. Quick and easy, this ready to mix marinade gives your steak a nice, peppery kick; it's my very favorite supermarket marinade mix.

Keeping the pepper theme going, I paired the steak with a spicy Roasted Two Pepper Orzo that's equally easy to make and a perfect complement to the peppery steak. Don't be intimidated by roasting the peppers yourself-it could not be easier and the fresh roasted flavor is worth the effort. Use extra care when removing the skins from the jalapeno peppers-they're very hot and if you're not wearing gloves, be sure to wash your hands before touching your eyes...I can tell you from experience...it will burn!

Roasted Two Pepper Orzo with Charred Lime

1 red pepper

2 jalapeno peppers

1 lime, thinly sliced

32 ounces chicken broth

4 cups water

1 1/2 cups orzo

1/4 cup extra virgin olive oil

2 tablespoons finely chopped cilantro

1 teaspoon kosher salt

4 ounces fresh mozzarella cheese, cut into small dice

Preheat a grill to medium high heat.

Place the peppers directly on the grill rack and cook, turning occasionally, until charred on all sides. Place the charred peppers in a bowl and cover with plastic wrap; let peppers sit for 10 minutes to allow the skin to loosen slightly.

Carefully grill the lime slices 1-2 minutes per side until grill marks appear.

Bring the chicken broth and water to a boil in a large pot; add the orzo and cook for 7 minutes or until tender. Drain the orzo and transfer to a large bowl; toss with the oil, cilantro and salt.

Carefully remove the skins, seeds and membranes from the peppers. Finely chop the peppers and stir into the orzo along with the mozzarella and the limes.

My Very Favorite (easy) Grilled Steak

1 1/2 pounds skirt steak

1 packet Durkee Grill Creations Black Peppercorn Marinade

1/4 cup extra virgin olive oil

1/4 cup water

1/4 cup balsamic vinegar

1 teaspoon kosher salt

Place the skirt steak in a marinating bowl or large zipper top plastic bag. Whisk together the Durkee marinade, oil, water and vingear; pour over the steak. Allow steak to marinate for at least 15 minutes.

Preheat a gas grill to medium high heat. Remove steak from the marinade and place on the grill rack; grill steak 3 minutes per side for medium rare or continue grilling until desired doneness. Transfer steak to a cutting board, season with the kosher salt then allow the steak to rest for 5-8 minutes. Carve the steak diagonally into 1/4 inch thick slices.