Description

This comforting dish features tender steak bites paired with creamy mushroom orzo, making it an ideal choice for a quick and satisfying dinner. With rich flavors and simple ingredients like parmesan and baby bella mushrooms, this recipe is sure to please everyone at the table.

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 to the skillet and toast for 3-4 minutes until lightly golden.
Pour in chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until orzo is tender. Remove from heat and keep covered.
In a second skillet over medium-high heat, melt the remaining butter and add mushrooms in a single layer. Cook undisturbed for 2-3 minutes.
Season mushrooms with kosher salt. Add diced onion and stir, cooking until mushrooms are golden and moisture has evaporated, about 5-6 minutes.
Stir in minced garlic and cook for 30 seconds.
Lower the heat to medium-low. Add heavy cream, Parmesan cheese, remaining salt, black pepper, and red pepper flakes. Stir gently and simmer for 2-3 minutes until thickened.
Stir in lemon juice, then combine mushroom sauce with the cooked orzo. Cover loosely to keep warm.
Wipe the mushroom skillet to cook the steak.
Pat the steak dry with paper towels and season with salt and pepper.
Heat vegetable oil in the skillet over medium-high heat. Add steak in a single layer and cook for 2 minutes without moving.
Flip the steak and cook for another 2-3 minutes until browned to your liking.
Lower the heat, add butter, and baste the steak with melted butter for 30 seconds.
Serve the steak bites on top of creamy mushroom orzo and garnish with chopped parsley.

Notes

For an extra kick, consider adding more red pepper flakes to the mushroom sauce.
Ensure the steak is pat dry beforehand for better browning.
Fresh parsley adds a nice touch of color and flavor when serving.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 2g
Sodium: 900mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 40g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg