Ingredients
Scale
- 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