Steak with Quick Mushroom "Risotto"

prep time:: 35 min
total time:: 1 hr 10 minutes

Makes 4 servings

Charlene Naughton

ingredients

2 tablespoons olive oil
1 1/2 pounds strip steak
Kosher salt and pepper
10 ounces mushrooms, sliced
1/2 cup dry white wine (such as Sauvignon Blanc)
1 cup orzo
2 cups low-sodium chicken broth
3/4 cup grated Parmesan
1 teaspoon fresh rosemary, chopped
1 bunch broccoli rabe
1 tablespoon fresh lemon juice

directions

1
1. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
2
2. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest.
3
3. Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.
4
4. Meanwhile, steam the broccoli rabe in a separate pot until tender, about 5 minutes. Drizzle the broccoli with the lemon juice. Divide among plates. Serve with the steak and “risotto.”

notes

Tip Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.

Source: Real Simple