If you’re looking for a dish that brings rich, comforting flavors to your table without fuss, then this Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe is your new go-to. The juicy, perfectly seared flank steak pairs beautifully with a luscious, velvety orzo tossed with sun-dried tomatoes and fresh spinach, creating a meal that truly delights the senses and feels like a warm hug on a plate. It’s a simple yet sophisticated dish that comes together quickly, perfect for weekday dinners or impressing guests with minimal stress.
Ingredients You’ll Need
The magic of this Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe lies in its straightforward, vibrant ingredients. Each component plays a crucial role, from the tender, flavorful steak to the creamy orzo that carries the bright notes of sun-dried tomatoes and fresh spinach. These simple pantry staples and fresh touches work in harmony to build a dish full of color, texture, and irresistible taste.
- 1 pound flank steak: Choose a nicely marbled cut for the best flavor and tenderness after searing.
- 1/4 teaspoon paprika: Adds a mild smokiness that enhances the steak’s flavor.
- 1/4 teaspoon chili powder: Gives a subtle spicy warmth without overpowering the dish.
- 1/4 teaspoon salt: Brings out the natural flavors of the steak.
- 1/4 teaspoon freshly ground black pepper: Provides a nice peppery kick to balance the richness.
- 2 tablespoons olive oil: Essential for a beautiful sear on the steak and to sauté flavors gently.
- 4 ounces sun-dried tomatoes (packed in olive oil, drained): Offer a concentrated, tangy-sweet burst that elevates the orzo wonderfully.
- 1 cup uncooked orzo: The perfect pasta shape to soak up creamy sauce and blend with veggies.
- 5 cloves minced garlic: Adds aromatic depth that lingers deliciously in every bite.
- 1 teaspoon Italian seasoning: Brings herbal notes that tie the flavors together.
- 1/4 teaspoon salt (for orzo): Enhances the orzo’s flavor as it cooks in broth.
- 2 cups chicken broth: The flavorful liquid base that cooks the orzo to tender perfection.
- 5 ounces fresh spinach: Adds freshness, color, and a mild earthiness.
- 1/2 cup half-and-half: Makes the orzo irresistibly creamy without heaviness.
- 1/4 teaspoon red pepper flakes (optional): A little heat for those who like a subtle spice touch.
- Fresh thyme (for garnish): Brightens the dish with an herbal aroma and pretty finish.
How to Make Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
Step 1: Sear the Steak
Start by heating a large skillet over medium heat for a couple of minutes to ensure it’s nice and hot. Drizzle in the olive oil, then carefully place the seasoned flank steak into the pan. Let it cook undisturbed for about five minutes per side to develop a gorgeous crust that locks in juicy flavor. When it’s cooked to your preferred doneness, remove the steak from the skillet and allow it to rest; this step helps the juices redistribute, keeping every slice tender and flavorful.
Step 2: Prepare the Creamy Orzo Base
While the steak rests, use the same skillet (no need to dirty another pan!) to start your orzo. Add the uncooked orzo, minced garlic, sun-dried tomatoes, Italian seasoning, salt, and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Let it cook gently for 5 to 10 minutes until the orzo is tender and has absorbed the broth’s savory essence. This is where the flavors truly meld, and the dish starts coming alive.
Step 3: Add Spinach and Cream
Once the orzo is cooked and still warm, stir in the fresh spinach leaves—they’ll wilt quickly, adding vibrant green color and freshness. Pour in the half-and-half to make the orzo luxuriously creamy, stirring until everything is well combined. If you enjoy a hint of heat, sprinkle in the optional red pepper flakes now for a subtle peppery warmth that complements the creamy texture beautifully.
Step 4: Slice and Serve
Slice the rested flank steak thinly, against the grain, to ensure every bite is melt-in-your-mouth tender. Plate the creamy sun-dried tomato orzo, then nestle the steak slices on top or alongside. Finish with a sprinkle of fresh thyme for an aromatic, colorful garnish that adds a lovely herbal note and visual appeal. Your Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe is now ready to delight!
How to Serve Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
Garnishes
Fresh thyme is a simple yet sophisticated choice to lift the flavors and lend a delightful herbal fragrance just before serving. If you’re feeling adventurous, a little shaved Parmesan on top can add a savory, nutty complement. A drizzle of extra virgin olive oil or a squeeze of fresh lemon juice can also brighten and finish the dish beautifully.
Side Dishes
This hearty dish pairs wonderfully with light, crisp sides like a simple arugula salad dressed with lemon vinaigrette or roasted vegetables such as asparagus or Brussels sprouts. The freshness and texture contrasts make every bite interesting and balanced without overshadowing the flavorful steak and creamy orzo.
Creative Ways to Present
For a special occasion, serve the flank steak slices fanned elegantly over a bed of orzo on individual plates. Alternatively, build a layered bowl with orzo on the bottom, topped with steak slices, spinach leaves, and a sprinkle of sun-dried tomatoes. Adding edible flowers or microgreens can also jazz up the presentation for a restaurant-level wow factor at home.
Make Ahead and Storage
Storing Leftovers
Leftover flank steak and creamy orzo can be refrigerated in an airtight container for up to 3 days. Keep the steak and orzo together or separated depending on your storage container size to retain the best texture. The flavors often deepen overnight, making for a delicious next-day meal.
Freezing
If you want to keep this meal longer, freeze the orzo and steak separately in freezer-safe containers for up to 2 months. Be mindful that creamy pasta dishes can sometimes change texture slightly after freezing, so reheating gently is key.
Reheating
Reheat leftovers in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if it thickens too much. Covering the pan helps retain moisture. The steak is best warmed gently to avoid overcooking, so adding it toward the end of reheating maintains tenderness.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its flavor and texture, sirloin or skirt steak can also work well. Just adjust cooking times based on thickness and your desired doneness.
Is it okay to use dried sun-dried tomatoes instead of those packed in oil?
You can, but if you do, soak dried sun-dried tomatoes in hot water for about 10 minutes to rehydrate before adding them to the orzo. This keeps their texture tender and blends better with the creamy sauce.
Can I make this recipe vegetarian?
Yes, you can omit the steak and boost the orzo with extra spinach, mushrooms, or roasted vegetables. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
What sides go best with this dish?
Crisp salads, roasted vegetables, or garlic bread are fabulous accompaniments. Their lightness balances the creamy richness of the orzo and the hearty steak.
How can I make the orzo extra creamy?
Adding a little cream cheese or a handful of grated Parmesan when stirring in the half-and-half can enrich the sauce further. Just be sure to stir gently to avoid clumping.
Final Thoughts
This Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe is the kind of meal that feels like a personal celebration every time you cook it. With its perfect balance of rich, fresh, and vibrant flavors, and satisfying textures, it’s sure to become a beloved favorite in your recipe collection. So grab that skillet, invite your favorite people, and savor every indulgent bite!
Print
Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Flank Steak with Creamy Orzo recipe combines perfectly seared flank steak with a luscious, garlicky orzo side enriched with spinach, sun-dried tomatoes, and a creamy half-and-half sauce. Ready in just 30 minutes, this dish balances hearty protein with a flavorful, comforting pasta base, making it ideal for a satisfying weeknight dinner.
Ingredients
Steak and Seasoning
- 1 pound flank steak
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Creamy Orzo
- 4 ounces sun-dried tomatoes, packed in olive oil and drained
- 1 cup uncooked orzo
- 5 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 2 cups chicken broth
- 5 ounces fresh spinach
- 1/2 cup half-and-half
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh thyme, for garnish
Instructions
- Sear the Steak: Heat a large skillet over medium heat for about 2 minutes. Add the olive oil followed by the seasoned flank steak. Cook the steak approximately 5 minutes on each side or until it reaches your preferred doneness level. Remove the steak from the skillet and allow it to rest for a few minutes before slicing it thinly against the grain.
- Make the Creamy Orzo: In the same or a separate skillet, add the chicken broth and bring it to a boil. Stir in the orzo, minced garlic, Italian seasoning, salt, and sun-dried tomatoes. Reduce the heat to a simmer and cook for 5 to 10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Incorporate Spinach and Cream: Once the orzo is cooked, stir in the fresh spinach, half-and-half, and optional red pepper flakes. Cook for another 2 to 3 minutes until the spinach wilts and the sauce becomes creamy and well combined.
- Assemble and Serve: Slice the rested flank steak thinly against the grain. Plate the creamy orzo and top with sliced steak. Garnish with fresh thyme leaves and serve immediately for the best flavor and texture.
Notes
- Resting the steak before slicing allows the juices to redistribute, ensuring a juicy bite.
- Adjust red pepper flakes to taste for desired spiciness or omit for a milder dish.
- Using sun-dried tomatoes packed in olive oil adds depth and richness; drain well to avoid excess oiliness.
- For a vegetarian version, omit the steak and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
