Sliced Steak over Creamy Mushroom Orzo with Roasted Asparagus

Ingredients · tick what you already have

• Sirloin or New York strip steak12 oz
• Orzo pasta1 cup
• Cremini mushrooms, sliced8 oz
• Asparagus1 bunch
• Heavy cream½ cup
• Chicken broth2 cups
• Parmesan, grated⅓ cup
• Garlic3 cloves
• Butter2 tbsp
• Fresh parsley2 tbsp
• Olive oil2 tbsp
• Salt and black pepperto taste

Method

1. Pull the steak out of the fridge 20 minutes before cooking. Pat dry and season generously with salt and coarsely cracked black pepper. Heat the oven to 425°F.
2. Toss the trimmed asparagus with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast 8 to 10 minutes until tender with lightly browned tips.
3. Heat 1 tbsp oil in a skillet over medium-high heat. Sear the steak 3 to 5 minutes per side for medium-rare, adding 1 tbsp butter in the last minute. Rest on a board for 10 minutes.
4. In the same skillet over medium heat, melt the remaining butter and cook the mushrooms 5 to 6 minutes until golden. Add the garlic and cook 30 seconds.
5. Stir in the orzo and broth. Simmer 8 to 10 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed.
6. Stir in the cream and Parmesan and cook 1 to 2 minutes until silky. Season with salt and pepper, adding a splash of broth if too thick.
7. Slice the steak against the grain. Spoon the orzo into shallow bowls, top with steak and asparagus, and finish with parsley and extra Parmesan.