Description
This Flank Steak with Creamy Orzo is a delicious and easy weeknight meal combining perfectly grilled, tender flank steak with a rich and creamy orzo pasta cooked with spinach and Parmesan cheese. The dish offers a delightful balance of flavors and textures, making it a satisfying main course that comes together quickly with simple ingredients.
Ingredients
Scale
For the Flank Steak
- 1 pound flank steak
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Creamy Orzo
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
- Chopped parsley for garnish
Instructions
- Prepare the Flank Steak: Preheat a grill pan or skillet over medium-high heat. Rub the flank steak with 1 tablespoon olive oil, salt, black pepper, garlic powder, and paprika to evenly coat the meat with the seasoning.
- Cook the Steak: Place the seasoned flank steak on the hot grill pan and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from heat, cover loosely with foil, and let it rest for 10 minutes to help retain the juices before slicing.
- Sauté Aromatics: While the steak rests, heat the remaining 1 tablespoon olive oil along with the butter in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened and translucent.
- Add Garlic and Orzo: Stir in the minced garlic and orzo pasta, cooking for 1 to 2 minutes until the orzo is lightly toasted and fragrant.
- Cook the Orzo: Pour in the chicken broth and bring the mixture to a simmer. Let the orzo cook, stirring occasionally, until tender and most of the liquid is absorbed, about 10 to 12 minutes.
- Make it Creamy: Reduce the heat to low, then stir in the heavy cream, grated Parmesan cheese, and baby spinach. Cook for an additional 2 minutes until the spinach has wilted and the orzo becomes creamy.
- Finish and Serve: Stir in fresh lemon juice and adjust seasoning with salt or pepper if needed. Slice the rested flank steak thinly against the grain and plate it atop the creamy orzo. Garnish with chopped parsley and extra Parmesan if desired, then serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream to reduce fat content.
- You can substitute baby spinach with arugula or kale for a different flavor and texture.
- Leftovers reheat well when warmed with a splash of broth or cream to maintain creaminess.
