If you’re looking for a meal that combines bold flavors with comforting creaminess, you’re going to fall head over heels for this Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe. It’s a stunning dish where tender, perfectly seared flank steak meets a luscious, garlicky orzo infused with the tangy sweetness of sun-dried tomatoes and fresh spinach. Every bite feels like a little celebration on your plate, with the rich creaminess pulling everything together in the most satisfying way. Trust me, once you try this, it’ll quickly become a favorite go-to for dinner that impresses without any fuss.
Ingredients You’ll Need
To create this unforgettable dinner, you’ll want to gather a handful of straightforward, yet powerful ingredients that each bring their own magic to the dish. They’re simple enough to have on hand, but carefully chosen to deliver that perfect balance of flavors, texture, and color that makes this recipe so irresistible.
- 1 pound flank steak: The star protein, known for its robust flavor and lean cut that sears beautifully.
- 1/4 teaspoon paprika: Adds a subtle earthiness and color to the steak’s seasoning.
- 1/4 teaspoon chili powder: Brings a gentle warmth without overwhelming heat.
- 1/4 teaspoon salt: Essential for enhancing all the flavors.
- 1/4 teaspoon freshly ground black pepper: Adds just the right peppery kick to the steak.
- 2 tablespoons olive oil: For searing the steak to a beautiful crust.
- 4 ounces sun-dried tomatoes, packed in olive oil and drained: These infuse the orzo with a vibrant, tangy depth.
- 1 cup uncooked orzo: Delivers a creamy, pasta-like base that melts in your mouth.
- 5 cloves minced garlic: Aromatic and savory, garlic brings a flavorful punch to the orzo.
- 1 teaspoon Italian seasoning: A fragrant blend that ties in herby notes perfect for the creamy orzo.
- 1/4 teaspoon salt (for orzo): Balances and amplifies the flavors in the pasta dish.
- 2 cups chicken broth: Provides a rich cooking liquid for the orzo to soak up.
- 5 ounces fresh spinach: Adds color, nutrition, and fresh earthiness to the creamy orzo.
- 1/2 cup half-and-half: The ingredient that makes the orzo exquisitely creamy and indulgent.
- 1/4 teaspoon red pepper flakes (optional): Just a touch of heat to elevate the flavor.
- Fresh thyme, for garnish: A final aromatic touch that brightens every forkful.
How to Make Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
Step 1: Sear the Steak
Start by heating a large skillet over medium heat for about 2 minutes so it’s nice and hot. Add the olive oil, then lay down the flank steak. Let it sear without moving it for about 5 minutes per side until you get that gorgeous golden crust. Cooking times vary depending on your preferred doneness, but this steak handles everything from medium-rare to medium beautifully. Once done, remove the steak and allow it to rest; this keeps the juices locked in. When rested, slice the steak thinly against the grain to ensure every bite stays tender.
Step 2: Prepare the Creamy Orzo
Keeping all the flavor from the skillet, add the chicken broth to the pan and bring it to a boil. Toss in the uncooked orzo and let it simmer gently for 5 to 10 minutes until the pasta is perfectly cooked but slightly firm to the bite. Then stir in those irresistible sun-dried tomatoes, minced garlic, Italian seasoning, salt, and fresh spinach to the pot. Finish by folding in the half-and-half for that rich, creamy texture and add the optional red pepper flakes if you want a tiny hint of spice. Stir everything together until the spinach wilts and the orzo looks velvety and inviting.
Step 3: Assemble and Serve
Now for the fun part! Plate a generous scoop of the creamy sun-dried tomato orzo, then arrange the sliced flank steak on top or alongside. Garnish with fresh thyme sprigs for a pop of green and a fresh burst of flavor. This dish looks as amazing as it tastes and invites you to dig in immediately.
How to Serve Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
Garnishes
Fresh herbs like thyme or even a sprinkle of chopped parsley add a lovely aroma and brightness that contrast with the creamy orzo and hearty steak. A little drizzle of good quality olive oil or a squeeze of fresh lemon juice just before serving can also elevate the flavors wonderfully.
Side Dishes
Because this dish is already rich and flavorful, lighter sides work best. Think a crisp green salad with lemon vinaigrette or roasted seasonal vegetables like asparagus or Brussels sprouts. These add texture and a fresh counterbalance to the creamy, dense orzo and meaty steak.
Creative Ways to Present
For a dinner party, serve the orzo in small individual bowls topped with steak slices artfully fanned out. Garnish each plate with a sprig of thyme and a few sun-dried tomato pieces for that beautiful rustic look that invites your guests to dive in. You could also transform leftovers into a hearty lunch by stuffing the steak and orzo into pita pockets with fresh greens.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which might not happen because this recipe disappears fast!—store them in an airtight container and refrigerate for up to 3 days. Keep the steak separate if possible to preserve its texture, as it reheats better when sliced.
Freezing
While the steak tastes best fresh, the creamy sun-dried tomato orzo freezes well. Place it in a freezer-safe container for up to 2 months. When you’re ready, thaw it overnight in the fridge before reheating gently to maintain that creamy texture.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if it seems dry. For steak, warm gently in a pan or microwave just until heated through to avoid toughening up the meat.
FAQs
Can I use a different cut of steak in the Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe?
Absolutely! While flank steak is perfect for its flavor and quick cooking time, skirt steak or hanger steak also work beautifully. Just keep in mind the cooking time may vary slightly depending on thickness.
What can I substitute for half-and-half in the orzo?
You can substitute with heavy cream for an even richer dish or use whole milk for a lighter version. Coconut milk is also a clever dairy-free option but alters the flavor slightly.
Are sun-dried tomatoes necessary, or can fresh tomatoes be used?
Sun-dried tomatoes are key for achieving the deep, concentrated tomato flavor and chewy texture in this recipe. Fresh tomatoes won’t provide the same intensity, but you can add chopped fresh tomatoes for extra juiciness alongside the sun-dried ones if you like.
How do I know when the flank steak is cooked just right?
The best way is to use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let the steak rest after cooking; this helps redistribute the juices so the steak stays tender when sliced.
Is this dish spicy? Can I adjust the heat?
The optional red pepper flakes add a gentle warmth, but the dish isn’t spicy overall. Feel free to skip them if you prefer no heat or add more if you love a kick of spice!
Final Thoughts
Every time I make this Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe, it feels like a little celebration in the kitchen and at the dinner table. It’s one of those dishes that manages to be both classy and comforting, packed with flavor yet easy to prepare. Whether you’re cooking for family, friends, or just treating yourself, this recipe is guaranteed to impress and satisfy. Give it a try—you might just discover your next favorite weeknight dinner!
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Flank Steak with Creamy Sun-Dried Tomato Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This flavorful Flank Steak with Creamy Orzo recipe features a perfectly seared flank steak seasoned with paprika, chili powder, salt, and pepper, served alongside a luscious orzo cooked in chicken broth, enriched with sun-dried tomatoes, fresh spinach, and half-and-half for a creamy finish. Garnished with fresh thyme, this dish offers a hearty yet elegant meal ideal for any occasion.
Ingredients
Steak
- 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
Instructions
- Prepare the Steak: Pat the flank steak dry and season both sides evenly with paprika, chili powder, salt, and freshly ground black pepper to enhance the flavor.
- Sear the Steak: Heat a large skillet over medium heat for about 2 minutes. Add the olive oil, then carefully place the steak in the skillet. Cook each side for approximately 5 minutes or until it reaches your desired level of doneness.
- Rest and Slice the Steak: Remove the steak from the skillet and allow it to rest for several minutes. Then slice it thinly against the grain to ensure tenderness.
- Cook the Orzo: In the same skillet, add the sun-dried tomatoes, minced garlic, and Italian seasoning, sauté briefly to release flavors. Pour in the chicken broth and bring it to a boil. Stir in the orzo, reduce the heat, and simmer uncovered for 5 to 10 minutes until the orzo is tender and most of the liquid is absorbed.
- Add Creaminess and Greens: Stir in the fresh spinach, half-and-half, and red pepper flakes if using. Cook for an additional 2 to 3 minutes until the spinach wilts and the sauce is creamy.
- Assemble and Serve: Plate the creamy orzo and top it with the sliced flank steak. Garnish with fresh thyme leaves for an aromatic finish. Serve immediately while warm.
Notes
- Letting the steak rest after cooking helps retain its juices and improves tenderness.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the steak.
- Adjust the red pepper flakes to control the level of heat in the dish.
- You can substitute half-and-half with heavy cream for a richer dish or with milk for a lighter version.
- Using a cast iron skillet enhances the searing process for the steak, but any heavy-bottomed skillet will work well.
