Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds flank steak, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 3 cups chicken broth (low sodium preferred)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Whisk together the marinade ingredients. Place the flank steak in a Ziploc bag or dish and pour the marinade over it. Ensure steak is covered, seal, and refrigerate for at least 30 minutes (up to 2 hours).
  2. Heat olive oil in a saucepan. Sauté onion until softened. Add garlic and cook until fragrant. Stir in orzo and toast briefly. Pour in chicken broth, bring to a boil, then reduce heat and simmer until orzo is cooked and most of the liquid is absorbed (about 15-18 minutes).
  3. Remove steak from marinade and pat dry. Heat olive oil in a large skillet over high heat until almost smoking. Sear the steak for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F/54-57°C). Adjust cooking time based on desired doneness.
  4. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
  5. While the steak rests, stir heavy cream, Parmesan cheese, and butter into the orzo. Season with salt and pepper to taste. Stir in parsley.
  6. Divide the creamy orzo among plates. Top with sliced flank steak. Garnish with extra Parmesan cheese and fresh parsley, if desired.