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
Scale
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.
