Flank steak with asparagus & beet orzo salad

Beef flank and asparagus:
2 beef flank steaks (or other pieces of meat of your choice)
1 bunch of fresh asparagus, trimmed
1 tbsp. (15 ml) of roasted camelina oil  Signé Caméline
Salt and pepper (to taste)
Orzo salad and beets:
1/2 cup (125 ml) of orzo pasta
1/2 cup (125 ml) of fresh basil, chopped
2 beets
2 tbsp. (30 ml) of plain Greek yogurt
1 tbsp. (15 ml) of light mayonnaise
1 tbsp. (15 ml) of grated Parmesan cheese
1 tbsp. (15 ml) of maple syrup
2 tsp (10 ml) of  roasted camelina oil Signé Caméline
1 lemon (zest and juice)

1. Preheat oven to 350°F (180°C).
2. Pack the beets in aluminum foil. Bake them for 1h30 to obtain roasted beets.
3. In a cauldron of boiling water, put the orzo. At the end of cooking, add the aparagus to the cauldron of boiling water to blanch them, for about 1 minute.
4. Drain the contents of the cauldron and rinse under cold water. Remove the asparagus and set aside the orzo.
5. On a plate, put the blanched asparagus with the beef flanks. Add camelina oil and season with salt and pepper.
6. On the BBQ, grill the flanks and asparagus for about 5 minutes. Let the flanks sit for 5 minutes, before slicing.
7. In the robot mixer, combine one of the two roasted beets with yogurt, mayonnaise, Parmesan, maple syrup, roasted camelina oil and lemon. Season with salt and pepper and puree smoothly to make a sauce. Set aside.
8. Finely chop the second beet.
9. In a bowl, put the cooked orzo, chopped beetroot, basil and sauce. Mix well to make an orzo salad.
10. Serve the orzo salad with the grilled asparagus, flank slices and an additional drizzle of roasted camelina oil.