1. Bring a pot of salted water to a boil. Add orzo and cook until tender, about 8 minutes. Drain and rinse under cold water, then transfer to a large bowl. In a small bowl, stir together tahini, water, vinegar, and 2 teaspoons oil and season with salt and pepper to taste; set aside.

2. Pat steak dry and season all over with salt and pepper. Heat remaining 1 teaspoon oil in a medium skillet over medium-high heat until just smoking. Add steak and cook until thickest part registers 125 degrees for medium-rare, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes.

3. Add apples to bowl with orzo along with onion, cucumber, spinach, and tahini dressing and toss to combine; season with salt and pepper to taste and divide between four bowls. Thinly slice steak across the grain and divide over bowls. Sprinkle evenly with feta and serve.

Source: Hannaford fresh Magazine, October - November 2018