Flank Steak with Creamy Orzo is a quick and easy 30-minute ONE-PAN comfort food! The steak is pan-seared in a cast iron skillet on the stovetop and combined with the creamy sun-dried tomato and spinach orzo. You’ll love this combo of beef and pasta!
Steak with orzo
We rarely associate steak dinners as vibrant and colorful. However, this one is an exception! The steak here is served with the cozy and comforting creamy orzo pasta made with spinach and sun-dried tomatoes. This meal makes a great restaurant-worthy presentation and tastes like an entree from a nice restaurant! And did I mention that everything is done in one pan in 30 minutes?! It’s a perfect weeknight dinner for busy weekdays when you run short on time yet crave a nice steak dish. I used flank steak (skirt steak works great, too). But, really, any kind of steak can be used here. Super flexible, very easy recipe!
Best steak to use
Flank steak works well in this hearty pasta dish. It’s easy to cook on the stovetop and looks pretty sliced into thin strips. Similar cuts include hangar steak and skirt steak.
Tips for slicing flank steak
- Always slice the flank steak against the grain.
- The grain normally runs along the length of the meat cut. When you look at your meat, notice the long strands of fiber running parallel along the length of the meat.
- Cut the meat across the grain (against the strands of fiber running along the length of the meat).
- The slices should be around 1 inch wide and as long as you want.
- In this recipe, I cook the whole flank steak first and only then slice it against the grain.
Cooking tips
- Use a cast-iron skillet. It’s perfect for searing steak, especially the flank steak used in this recipe.
- Dairy-free option. To make this dairy-free, use unsweetened coconut milk or coconut cream. Oat, cashew, and almond milk work, too.
- Stir orzo often when cooking it in chicken broth; otherwise, it might stick to the bottom of the pan.
- The sauce will thicken as the creamy orzo cools. In this case, add a splash of extra half-and-half, milk, or chicken broth to thin it out before serving.
How to make it gluten-free
Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.
How to make it dairy-free
Use unsweetened coconut milk, oat, cashew, or almond milk instead of half-and-half.
Variations, substitutions, and add-ins
- Steak. I used flank steak; skirt steak is a close substitute. But this recipe will work well with any kind of steak: striploin, ribeye, or fillet mignon. You can even make it with chuck roast or stew meat.
- Pasta. You can use any kind of pasta you like, but you will have to cook it separately (not in the same pan).
- Use rice instead of orzo, and make it gluten-free!
- Veggies. You can add mushrooms to the creamy sun-dried tomato and spinach orzo – so delicious! You can also use roasted bell peppers, broccoli, or asparagus.
- Heavy cream or half-and-half – either works fine.
- Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
- You can add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
Storage and reheating tips
- Fridge. Store the leftovers in an airtight container for up to 3 days.
- Freezer. I do not recommend freezing this because creamy pasta dishes lose their texture when frozen and thawed.
- Reheat on the stovetop. It’s best to reheat steak and orzo on low heat in the skillet on the stovetop to prevent the sauce from separating. When reheating, add an extra half-and-half to thin out the sauce. After being refrigerated, the creamy orzo sauce will thicken. Reheat it slowly, over low-medium heat in a high-sided skillet on the stovetop. Do not overheat – or the sauce will separate and turn greasy. When reheating, add a small amount of half-and-half, milk, or broth to thin out the sauce.
What to serve with it
Make a fresh salad to balance out the richness of the creamy orzo and the heaviness of the steak. Here are my top recommendations:
- Strawberry Spinach Salad
- Tomato Cucumber Avocado Salad with Mozzarella and Basil Pesto
- Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing
- Peach Blueberry Spinach Salad
Other hearty dinners you might like
- Garlic Butter Steak with Brussels Sprouts and Butternut Squash
- Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms
- Creamy Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
Flank Steak with Creamy Orzo (30 Minutes, One-Pan)
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Ingredients
Steak
- 1 lb flank steak
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper to taste
- 2 tablespoons olive oil
Creamy orzo
- 4 oz sun-dried tomatoes packed in olive oil but drained and chopped
- 1 cup uncooked orzo
- 5 cloves garlic minced
- 1 teaspoon Italian seasoning or Herbs from Provence
- ¼ teaspoon salt
- 2 cups chicken broth
- 5 oz fresh spinach
- ½ cup half-and-half
- ¼ teaspoon red pepper flakes to taste
- fresh thyme
Instructions
How to sear flank steak on the stove top
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Season the flank steak on both sides with ¼ teaspoon of smoked paprika and ¼ teaspoon of chili powder, and season generously with salt and freshly ground black pepper. You can use more than ¼ teaspoon of salt.
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Heat an empty large (12-inch) cast-iron skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Add the whole flank steak and cook on medium heat for 5 minutes, without moving it so that it sears nicely.
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Flip the flank steak over to the other side, reduce heat to low-medium, and cook for 5 minutes or more until it is cooked to your liking.
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As guidance, the meat thermometer should register 130°F for medium-rare and 145°F for medium in the thickest part of the steak (FDA-recommended safe internal cooking temperature for steak is 145°F).
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Remove the steak from the skillet to a plate. Slice the steak against the grain into thin strips about 1 inch wide. If the steak is too undercooked to your liking, add the sliced steak back to the skillet and cook some more. Remove it from the skillet.
Make creamy orzo
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To the same, now empty, skillet, add uncooked orzo, chopped sun-dried tomatoes (drained of any olive oil), minced garlic, and Italian seasoning. Sprinkle with ¼ teaspoon salt, and cook on medium heat for about 2 minutes, stirring.
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Add chicken broth. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until cooked through.
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Add fresh spinach during the last 5 minutes of cooking the orzo.
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Add ½ cup of half-and-half. Stir everything on low-medium heat.
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Season with salt and more paprika, if desired.
Assembly
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Add sliced cooked steak to the orzo and reheat gently on medium heat for about 2 or 4 minutes.
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When serving, sprinkle a small amount of red pepper flakes over the steak and orzo and top with fresh thyme.
Notes
- What is half-and-half? Use ¼ cup of milk + ¼ cup of heavy cream instead of ½ cup of half-and-half.
- Make it DAIRY-FREE. You can use unsweetened coconut milk, oat, cashew, or almond milk instead of half-and-half.
- Make it GLUTEN-FREE. Use GF orzo or cooked rice (jasmine or basmati).
Nutrition
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