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
Scale
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.
