Description

This dish features tantalizing steak bites served over creamy mushroom orzo, combining rich flavors and simple prep for an unforgettable meal. Ideal for a quick dinner that delights the palate!

Ingredients

Scale

2 tablespoons unsalted butter, divided
1 ½ cups (204 g) orzo pasta, uncooked
3 cups (720 g / 24 ounces) chicken broth
8 ounces baby bella mushrooms, sliced
½ teaspoon kosher salt, divided
1 large yellow onion, diced (about 1 ½ cups)
1 ½ teaspoons garlic, minced
¾ cup (178.5 g) heavy whipping cream
1 cup (100 g) parmesan cheese, freshly grated
¼ teaspoon black pepper
1 pinch red pepper flakes, optional
1 teaspoon fresh lemon juice
Fresh parsley chopped for garnish
1 pound top sirloin steak, cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter

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Instructions

Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add orzo and toast for 3 to 4 minutes until lightly golden.
Pour chicken broth into the skillet, raise the heat to bring it to a boil, then reduce the heat, cover, and let simmer for 12 to 15 minutes until orzo is tender.
In another skillet, heat the remaining butter over medium-high heat. Add the mushrooms in a single layer and cook without stirring for 2 to 3 minutes.
Season mushrooms with a pinch of kosher salt, then add diced onion and cook until mushrooms are golden and moisture has evaporated (about 5 to 6 minutes).
Add minced garlic and cook for an additional 30 seconds.
Lower the heat, stir in heavy whipping cream, parmesan cheese, remaining salt, black pepper, and red pepper flakes. Simmer gently for 2 to 3 minutes until slightly thickened.
Add lemon juice to the sauce.
Combine the mushroom sauce with the cooked orzo and stir gently. Cover loosely to keep warm.
Wipe out the mushroom skillet. Dry the steak pieces with paper towels and season with salt and pepper.
Heat vegetable oil in the skillet until shimmering. Add steak in a single layer, cooking undisturbed for about 2 minutes to form a crust, then flip and cook for another 2 to 3 minutes to your desired doneness.
Reduce the heat and add butter to the skillet. Tilt the pan and spoon melted butter over the steak for 30 seconds.
Serve the creamy mushroom orzo topped with steak bites and garnish with chopped parsley.

Notes

For extra flavor, marinate the steak in spices for a few hours before cooking.
Make sure to dry the steak well to achieve a good sear.
Leftover creamy mushroom orzo can be reheated but may need a splash of broth to regain creaminess.

Nutrition

Serving Size: 1 serving
Calories: 645
Sugar: 2g
Sodium: 920mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 37g
Cholesterol: 105mg