Description
This Steak Bites with Creamy Mushroom Orzo dish boasts irresistible flavor with tender steak and creamy orzo. Perfect for a quick, satisfying dinner!
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
Instructions
- Heat a large skillet over medium heat and melt 1 tablespoon of butter. Toast the orzo, stirring frequently, until lightly golden, about 3 to 4 minutes.
- Add chicken broth to the toasted orzo and bring to a boil. Cover, reduce heat to low, and simmer for 12 to 15 minutes until orzo is tender and liquid is mostly absorbed. Remove from heat and keep covered.
- In another large skillet, heat the remaining butter over medium-high heat. Add the mushrooms in an even layer without stirring for 2 to 3 minutes to develop browning.
- Sprinkle a pinch of kosher salt over the mushrooms. Add diced onion and stir. Cook until mushrooms are deeply golden and moisture has evaporated, about 5 to 6 minutes.
- Add minced garlic and cook for 30 seconds.
- Reduce heat to medium-low, stir in heavy cream, parmesan cheese, remaining salt, black pepper, and optional red pepper flakes. Bring to a low simmer and cook for 2 to 3 minutes until slightly thickened.
- Stir in the lemon juice and combine with the cooked orzo, keeping warm while preparing the steak.
- Wipe out the skillet used for mushrooms to prepare it for cooking steak.
- Dry the steak pieces with paper towels and season with salt and pepper.
- Heat vegetable oil in the skillet over medium-high heat until shimmering. Add the steak in a single layer, avoiding overcrowding. Allow to cook undisturbed for 2 minutes to form a crust. Flip and cook for 2 to 3 more minutes until browned to desired doneness.
- Reduce heat to medium-low, add butter, and spoon melted butter over the steak for 30 seconds.
- Top the creamy mushroom orzo with the cooked steak bites and garnish with chopped parsley.
- Serve immediately.
Notes
For more flavor, try adding herbs like thyme or rosemary to the mushroom sauce.
Ensure the skillet is hot before adding steak for best results in browning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 810mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg