1) Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season beef with salt and pepper and add to hot pan. Cook 3 to 5 mins per side for medium. Remove sirloin from pan and set aside.
2) To the same pan, add cheese and vermouth. Simmer 2 mins, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over sirloin just before serving.
3) For the salad: In a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.