Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Cut tomatoes into quarters. Pick leaves from parsley; discard stems. Roughly chop leaves. Cut mozzarella into 1/2-inch cubes. Mince or grate garlic.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat steak dry with a paper towel, then season all over with herbs de Provence, salt, and pepper. Add to pan and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Roast in oven to desired doneness, 7-10 minutes.

Heat another drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until slightly softened, 1-2 minutes.

Add orzo, mozzarella, balsamic vinegar, a drizzle of olive oil, and 3/4 of the parsley to pan. Stir to combine. Season with salt and pepper.

Thinly slice steak against the grain. Divide pasta salad between plates and top with steak. Garnish with remaining parsley and serve.