Ingredients

Directions

1. Whisk together chicken broth, honey, olive oil and Italian seasoning in large bowl. Season with generous pinch of each salt and pepper. On foil-lined large rimmed baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside. 2. Pat steak dry with paper towel; season all over with remaining salt and pepper. Place on vegetables. Broil about 3 inches (8 cm) from heat for about 7 minutes or until lightly charred. Remove from oven; toss vegetables and turn steaks over. Return to oven and broil for 7 minutes for 1 inch (2.5 cm) thick steak for medium-rare 145°F (63°C) at the least (or 160°F/71°C for medium or 170°F/77°C for well-done). Transfer steak to a cutting board, cover with foil and let rest. Stir corn into vegetables; broil for about 5 minutes, until vegetables are charred and softened. 3. Meanwhile, cook orzo in a large pot of boiling salted water according to package directions; drain and add to bowl with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese, tossing to combine. Spoon onto warm deep platter; top with charred mixed veggies. Cut beef across the grain into thin slices and arrange over veggies.