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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This creamy tomato orzo with seared steak is a standout dish that combines tender, crispy-browned steak with a rich, silky tomato orzo. The orzo is infused with the flavors of sautéed shallots, garlic, and grape tomatoes, then simmered in beef broth and heavy cream for a luscious texture. Finished with fresh parsley, spinach, and grated romano or parmesan, this recipe is a perfect balance of hearty and fresh. The seared steak, basted with butter and...
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Pat steaks dry with paper towel and season both sides with salt.
Heat olive oil in a cast iron pan on medium/high heat.
Sear steaks on all sides until outsides get crispy brown.
Melt butter in pan and add in chopped parsley.
Spoon butter and parsley over steaks until desired pinkness is achieved.
Remove steaks from pan and rest.
Heat olive oil in another pan and sauté diced shallot and sliced grape tomatoes.
Add garlic and tomato paste, stir, and cook for 1 minute.
Add orzo to pan and toast for 1 minute.
Pour in beef broth and heavy cream, and bring to a boil.
Cover with a lid, lower heat, and simmer 5-10 minutes until orzo is al dente.
Remove lid and add salt, pepper, red pepper flakes, and a handful of chopped spinach.
Slice steak and serve over orzo, topping with grated romano and more fresh parsley.
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Use sirloin filets for a tender and flavorful steak option.
Toast the orzo briefly to enhance its nutty flavor before simmering.
Adjust the amount of red pepper flakes to suit your spice preference.
Resting the steak ensures juices redistribute evenly for a tender bite.
Can I use a different type of steak?
Yes, you can use any steak of your choice, such as ribeye or filet mignon.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute for heavy cream.
Can I make this dish vegetarian?
Yes, you can omit the steak and use vegetable broth instead of beef broth.
How do I know when the orzo is al dente?
Taste the orzo; it should be tender but still have a slight bite to it.
Can I use a different cheese instead of romano or parmesan?
Yes, you can use pecorino or any hard, grated cheese you prefer.
