You know those nights when you need something hearty, something comforting, but also something that won’t keep you tied to the stove all evening? That’s exactly why my Flank Steak Creamy Orzo has become a lifesaver in our house. Picture this—juicy, seared flank steak resting on a bed of rich, creamy orzo studded with sun-dried tomatoes and wilted spinach. The best part? It all comes together in one pan and in about 30 minutes. As a mom who’s constantly juggling soccer practice and homework, I can’t tell you how much I love a dish that feels fancy but is secretly no-fuss. Trust me, this one’s a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Flank Steak Creamy Orzo
This dish is my go-to for so many reasons—here’s why it’ll become yours too:
- Quick & easy: From pan to table in 35 minutes—perfect for busy weeknights.
- One-pan wonder: Less cleanup means more time to relax (or chase kids, in my case).
- Packs a flavor punch: The garlic, sun-dried tomatoes, and spices make every bite exciting.
- Crowd-pleaser: My picky kids devour the creamy orzo, while my steak-loving husband raves about the sear.
- Feels fancy, tastes indulgent: That silky half-and-half sauce? Pure comfort food magic.
Honestly, it’s the kind of meal that makes you look forward to Monday nights.
Ingredients for Flank Steak Creamy Orzo
Okay, let’s talk ingredients—because the magic of this dish starts with simple, quality stuff you might already have lurking in your pantry. I’ve broken it down into three easy sections so you can prep like a pro:
For the Steak:
- 1 pound flank steak – Look for good marbling; that’s your flavor ticket.
- ¼ teaspoon each: paprika, chili powder, salt, and freshly ground black pepper – Just trust me on this spice blend.
- 2 tablespoons olive oil – For that perfect sear (extra virgin works great here).
For the Orzo:
- 1 cup uncooked orzo – That tiny rice-shaped pasta that soaks up flavors like a dream.
- 4 ounces sun-dried tomatoes (packed in olive oil, drained) – These little flavor bombs are non-negotiable.
- 5 cloves garlic, minced – Fresh is best! None of that jarred stuff.
- 1 teaspoon Italian seasoning – My secret weapon for instant depth.
For the Sauce & Finish:
- 2 cups chicken broth – Low-sodium so you control the salt.
- 5 ounces fresh spinach – It wilts down to nothing, I promise.
- ½ cup half-and-half – Makes everything luxuriously creamy.
- ¼ teaspoon red pepper flakes (optional) – For those who like a little kick.
- Fresh thyme – Because pretty garnishes taste better.
See? Nothing crazy—just honest ingredients that work so well together. Now grab your cutting board and let’s get cooking!
How to Make Flank Steak Creamy Orzo
Alright, let’s dive into the good stuff—I’ll walk you through each step so your Flank Steak Creamy Orzo turns out as perfect as mine does every time. Grab your favorite skillet (I swear by my cast iron for this) and let’s go!
Cooking the Flank Steak
First things first—that beautiful flank steak. Pat it dry with paper towels (this is crucial for a good sear!), then rub it all over with the paprika, chili powder, salt, and pepper. Heat your olive oil in the skillet over medium-high until it shimmers—about 2 minutes. Lay the steak in gently—hear that sizzle? That’s flavor being born! Sear it untouched for 5 minutes per side for medium-rare (longer if you like it more done, but don’t overcook—flank steak gets tough). Transfer it to a cutting board and let it rest for 5 minutes. This keeps all those precious juices inside. Finally, slice it thinly against the grain—those little diagonal cuts make each bite tender.
Preparing the Creamy Orzo
Now, don’t wash that skillet—all those browned bits are gold! Lower the heat to medium and toss in the orzo, sun-dried tomatoes, garlic, Italian seasoning, and salt. Stir it constantly for 2 minutes—you’ll smell the garlic toasting and the orzo turning lightly golden. Pour in the chicken broth, scrape up any stuck-on bits (that’s called deglazing, fancy huh?), and bring it to a boil. Reduce the heat to a simmer, cover, and let it cook for 5-10 minutes, stirring occasionally. You’ll know it’s done when the orzo is al dente and most of the broth is absorbed. Stir in the spinach—it’ll wilt instantly—then pour in the half-and-half and red pepper flakes if using. Give it one last stir and marvel at that creamy, dreamy texture.
Combining and Serving
Time for the grand finale! Nestle those gorgeous steak slices into the orzo and let everything warm through gently—just 2-4 minutes over low heat. Taste and adjust seasoning (I always add an extra pinch of salt here). Sprinkle with fresh thyme leaves—that pop of green makes it look restaurant-worthy. Serve it piping hot, preferably with someone handing you compliments!
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Flank Steak Creamy Orzo: A 35-Minute Dinner You’ll Crave
A flavorful and hearty dish featuring perfectly seared flank steak served over a creamy orzo with sun-dried tomatoes and fresh spinach.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- 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)
- Fresh thyme, for garnish
Instructions
- Season the flank steak with paprika, chili powder, salt, and pepper.
- Heat a large skillet over medium heat for 2 minutes. Add olive oil and the steak.
- Cook for 5 minutes per side, or until cooked to your desired level of doneness.
- Remove the steak from the skillet and let it rest before slicing against the grain.
- In the same skillet, add the uncooked orzo, sun-dried tomatoes, minced garlic, Italian seasoning, and salt. Cook for 2 minutes, stirring frequently.
- Add the chicken broth and bring to a boil. Reduce heat and simmer for 5-10 minutes, or until the orzo is cooked through.
- Stir in the fresh spinach, half-and-half, and red pepper flakes (if using).
- Add the sliced steak to the orzo and gently reheat for 2-4 minutes.
- Serve immediately, garnished with fresh thyme.
Notes
- Let the steak rest for at least 5 minutes before slicing to retain its juices.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Use fresh thyme for the best flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Tips for Perfect Flank Steak Creamy Orzo
After making this dish more times than I can count (hello, family favorite!), I’ve picked up some tricks that make all the difference:
- Rest that steak! I know it’s tempting to slice right in, but those 5 minutes of resting time mean juicy, tender bites instead of dry disappointment.
- Watch the orzo closely – it goes from perfect to mushy fast. Taste test at 8 minutes and pull it when it’s still got a tiny bite.
- Fresh herbs matter – dried thyme works in a pinch, but that fresh sprinkle at the end? Absolute magic.
- Low heat is key when adding the half-and-half – too hot and it’ll separate instead of staying silky smooth.
Oh – and if your spinach seems like too much at first? Don’t panic! It wilts down to practically nothing, I promise.
Craving more creamy comfort food? This luscious Creamy Loaded Potato Soup makes the perfect starter before your steak and orzo dinner.
Flank Steak Creamy Or Variations
This dish is so adaptable, I’ve created a few tweaks to suit different tastes or dietary needs. Here are some of my favorite tweaks for the recipe:</>
- Steak variation: You can use beef flank steak, beef flank steak, or even chicken breasts (or thigh) instead of flank steak.
- Spin variation: To make the recipe more adaptable, you can use kale, kale, or kale for the steak.
Looking for another creamy skillet meal? You’ll love the easy and rich Creamy Tuscan Mac and Cheese that’s bursting with bold flavors.
Serving Suggestions for Flank Steak Creamy Orzo
This dish is rich enough to stand alone, but here’s how I love to round out the meal when I’m feeling fancy (or just extra hungry!):
- Crusty garlic bread – For mopping up every last bit of that creamy orzo. My kids fight over the crispy ends!
- Simple arugula salad – Tossed with lemon vinaigrette to cut through the richness.
- Roasted asparagus – That charred flavor pairs perfectly with the steak.
For wine lovers, a glass of bold red like Cabernet Sauvignon turns Tuesday dinner into date night. Cheers to that!
Pair your steak with a flavorful side like this savory Cheesy Root Vegetable Gratin for a full-bodied fall dinner plate.
Storing and Reheating Flank Steak Creamy Orzo
Leftovers? Lucky you! Store this beauty airtight in the fridge—it’ll stay delicious for up to 3 days. When reheating, splash in a tablespoon of chicken broth to bring back that creamy texture (microwave or stovetop both work). Pro tip: Keep the steak slices separate if possible—they’ll stay juicier!
Flank Steak Creamy Orzo FAQs
I get asked about this recipe all the time—here are the answers to the questions popping up most often in my kitchen (and probably yours too!):
Can I use dried thyme instead of fresh?
You can, but fresh really makes a difference here! If you must use dried, reduce the amount by half (it’s more potent). Sprinkle it in when you add the Italian seasoning so it has time to bloom.
How can I make this spicier?
Oh, I love this question! Double the red pepper flakes, or add a pinch of cayenne to the steak rub. For serious heat lovers, a drizzle of chili oil at the end is chef’s kiss perfection.
What if I can’t find flank steak?
No worries! Skirt steak works beautifully (just cook it a minute less). Chicken thighs are my go-to swap—slice them thin and follow the same searing method.
Can I use milk instead of half-and-half?
Technically yes, but the sauce won’t be as luxuriously creamy. If you must, mix 1/4 cup whole milk with 1/4 cup heavy cream—that’ll get you close to half-and-half’s magic.
Still got questions? Drop them in the comments—I read every one and love helping troubleshoot!
Nutritional Information
Okay, let’s talk numbers—but remember, these are estimates since ingredients can vary (and who measures sun-dried tomatoes exactly?). Per serving, you’re looking at:
- 450 calories – Perfectly balanced for a satisfying meal.
- 35g protein – Thanks to that gorgeous flank steak!
- 35g carbs – Mostly from the wholesome orzo.
- 18g fat – The good kind from olive oil and steak.
Dietary note: You can easily make this gluten-free by swapping the orzo for GF pasta—just adjust liquid as needed!
Now It’s Your Turn!
There you have it—my secret to the most comforting weeknight dinner around. I’d love to hear how your Flank Steak Creamy Orzo turns out! Drop a comment below or tag me on social—nothing makes me happier than seeing your kitchen wins. Happy cooking, friends!
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