Steak and Orzo in Tomato Oregano Sauce
Savor the perfect blend of hearty comfort and gourmet flair with this Steak and Orzo in Tomato Oregano Sauce recipe! Juicy, pan-seared ribeye or sirloin steaks are paired with tender orzo pasta simmered in a rich and aromatic tomato sauce, infused with dried oregano and a touch of Parmesan for a velvety finish. The orzo is toasted for added depth, then cooked to perfection in a flavorful combination of crushed tomatoes and chicken or vegetable stock. Garnished with fresh parsley and optional sprigs of oregano, this dish is as visually stunning as it is satisfying. Ready in just 45 minutes and perfect for a family dinner or a special occasion, this recipe strikes the ideal balance between simplicity and sophistication. Whether you're craving bold flavors or a comforting pasta dish with a twist, this steak and orzo recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) Steak (ribeye or sirloin)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 1.5 cups Orzo pasta
- 14 ounces Canned crushed tomatoes
- 2 teaspoons Dried oregano
- 2 cups Chicken or vegetable stock
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 sprigs Fresh oregano, for garnish (optional)
Instructions
Season both sides of the steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let the steak sit at room temperature for 10 minutes.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the steaks for 3-4 minutes per side for medium-rare or longer for desired doneness. Remove the steaks from the skillet, tent with foil, and let rest while you prepare the orzo.
In the same skillet, add 1 tablespoon of butter and the minced garlic. Sauté the garlic for 1-2 minutes until fragrant.
Add the orzo pasta to the skillet and toast for 2-3 minutes, stirring frequently, until it turns golden brown.
Pour in the crushed tomatoes, chicken or vegetable stock, and dried oregano. Stir to combine and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce thickens.
Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper as needed.
Slice the rested steaks against the grain into thin strips.
Plate the orzo in bowls, top with sliced steak, and garnish with fresh parsley and optional sprigs of oregano.
Serve immediately and enjoy!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.8 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
