Description
This dish blends tender steak bites with creamy mushroom orzo, making it a delightful choice for a quick dinner. Simple ingredients come together to create a dish full of flavor and comfort.
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
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon of butter and once melted, toast the orzo, stirring frequently until lightly golden (3-4 minutes).
- Add chicken broth, bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until orzo is tender. Remove from heat and keep covered.
- In another large skillet over medium-high heat, melt the remaining tablespoon of butter. When melted, add mushrooms without stirring immediately. Allow to cook for 2-3 minutes.
- Season the mushrooms with a pinch of kosher salt, then add diced onion and stir. Cook until mushrooms are golden and moisture is mostly evaporated (5-6 minutes).
- Add minced garlic and cook for 30 seconds.
- Lower heat to medium-low, add heavy whipping cream, Parmesan cheese, remaining salt, black pepper, and optional red pepper flakes. Stir and bring to a low simmer, cooking for 2-3 minutes until slightly thickened.
- Stir in lemon juice and then mix the mushroom sauce with the cooked orzo until creamy and combined, keeping warm.
- Clean the mushroom skillet. Pat steak dry and season with salt and pepper.
- Heat vegetable oil in the skillet over medium-high heat. Add the steak in a single layer, cooking for about 2 minutes until a crust forms, then flip and cook for another 2-3 minutes to desired doneness.
- Lower the heat to medium-low, add butter, and spoon it over the steak for 30 seconds.
- Top the creamy mushroom orzo with steak bites and garnish with parsley, serving immediately.
Notes
For extra flavor, consider marinating the steak in your favorite sauce for an hour before cooking.
If you can’t find baby bella mushrooms, cremini mushrooms are a great substitute.
Keep an eye on the orzo as it cooks to prevent it from becoming mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 704
- Sugar: 3g
- Sodium: 988mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 149mg