Date-Night Steak with Creamy Mushroom Orzo

Open Reel Print Copy Recipe

Creamy mushroom orzo cooked in beef broth, finished with parmesan and cream cheese, and served with a butter-basted flank steak. It’s rich without being heavy and feels like a restaurant meal made at home. Definitely adding this one to the repeat list.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 8 ounces cremini or white mushrooms, sliced
• 1 cup orzo
• 2.5 cups beef broth
• 1.75–2 pounds flank steak
• Salt
• Ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 thyme sprigs or 1–2 teaspoons dried thyme
• 0.25 cup grated parmesan cheese
• 2 tablespoons cream cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion and cook 3–4 minutes until softened.

2. Add the mushrooms and cook 3–5 minutes until softened and lightly browned.

3. Stir in the orzo, then add the beef broth. Bring to a gentle simmer, cover with a lid, and cook 10–12 minutes until the orzo is tender and most of the liquid is absorbed. Stir once or twice to prevent sticking.

4. While the orzo cooks, season the flank steak generously with salt and black pepper.

5. Heat the remaining 1 tablespoon olive oil in a Dutch oven or heavy pan over high heat. Add the steak and cook about 5 minutes per side

6. After flipping, add the butter and thyme. Once the butter melts, spoon it over the steak repeatedly until cooked to your desired doneness. Remove from heat and let rest.

7. When the orzo is almost done, remove the lid. Stir in the parmesan, cream cheese, and parsley until creamy and well combined.

8. Slice the steak against the grain and serve with the creamy mushroom orzo.