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Combine 2 tablespoons olive oil, the garlic and
thyme in a small bowl; brush on the steak, then
season with salt and pepper. Toss the asparagus
with the remaining 1 tablespoon olive oil and
season with salt and pepper.
Bring a pot of salted water to a boil. Add the
orzo and cook as the label directs; drain and
return to the pot. Add the half-and-half and cook
over medium heat, stirring, until slightly
thickened, about 1 minute. Remove from the heat;
stir in the gruyere. Season with salt and pepper.
Meanwhile, heat a grill pan over medium heat and
brush with olive oil. Grill the steak 3 to 4
minutes per side for medium rare; transfer to a
plate. Wipe off the grill pan. Grill the
asparagus, turning occasionally, until marked, 4
minutes; drizzle with the lemon juice. Slice the
steak and serve with the asparagus and orzo. Top
the orzo with the scallions.
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