When it comes to quick and delicious meals, I’m all about combining bold flavors and textures in unexpected ways. One of my favorite creations is this Sun-Dried Tomato Steak Orzo with Pesto. The rich, savory notes of sun-dried tomatoes paired with the tender, juicy ribeye steak elevate this orzo dish into something extraordinary. Let’s break down the ingredients and how they come together to create the perfect bite.
This Sun-Dried Tomato Steak Orzo with Pesto is a bold, flavor-packed dish that brings together the richness of seared ribeye, the tangy depth of sun-dried tomatoes, and the creamy texture of orzo. Inspired by Mediterranean flavors, this one-pan meal is perfect for busy weeknights or special occasions. The orzo absorbs all the savory goodness, while the pesto drizzle adds a fresh, herby contrast to every bite.
I love having steak for dinner because it feels indulgent yet effortless. It's rich, satisfying, and pairs well with so many flavors, making every meal feel special. If you enjoy having steak pasta for dinner then you should try my Garlic Parmesan Steak Pasta, French Onion Steak Pasta or Fajita Steak Pasta. For another delicious lighter steak recipes, try my Chimichurri Steak Salad with Burrata or for an indulgent steak ramen try my Spicy Steak Ramen.
Ingredients
For the Steak
Ribeye steak – I love using ribeye for this dish because it’s incredibly flavorful and tender. Ribeye has the perfect balance of fat, which makes it wonderfully juicy when seared. The seared crust also adds a delightful contrast to the creamy orzo.
Salt & pepper – These staples are essential for seasoning the steak to perfection and enhancing the natural flavors of the other ingredients. A good, generous sprinkle ensures everything tastes balanced.
Olive oil – Olive oil is my go-to for pan-searing the steak. It has a light, fruity flavor that complements the richness of the meat and helps it brown beautifully.
Butter – Adds richness and enhances the steak’s flavor when basted during cooking.
For the Sauce
Orzo – This small, rice-shaped pasta is fantastic for absorbing all the flavors in the dish. Orzo soaks up the sun-dried tomato stock and the creamy base, making every bite full of savory goodness.
Onion – Onions provide a mild sweetness that helps to balance out the richness of the steak and sun-dried tomatoes. They caramelize slightly when sautéed, giving the dish an added depth of flavor.
Garlic – No dish is complete without garlic! It adds that unmistakable aroma and punch, making the entire dish more fragrant and mouth-watering.
Chicken stock – This is the liquid gold that infuses the orzo with flavor. Using stock (rather than just water) ensures the orzo has a richer, more savory taste that complements the sun-dried tomatoes and steak.
Sun-dried tomatoes – The star ingredient in this Sun-Dried Tomato Steak Orzo. Sun-dried tomatoes bring an intense, tangy sweetness that pairs perfectly with the richness of the steak. They add depth and texture, and I always use them in orzo dishes because they’re like little bursts of concentrated flavor.
Sun-dried tomato oil – If your sun-dried tomatoes are packed in oil, use a bit of that oil to sauté the onions, tomatoes, and sun-dried tomatoes. The oil carries some of that lovely tomato flavor, which makes it perfect for infusing the dish right from the start.
Cherry tomatoes – Fresh cherry tomatoes pop with juicy, slightly tart flavor. As they cook, they soften and burst, contributing an extra layer of sweetness and acidity that balances the richness of the steak and the creamy orzo.
Tomato paste – Tomato paste adds an extra boost of umami to the sauce, helping to bring together the sun-dried tomatoes and fresh tomatoes, resulting in a rich, well-rounded flavor profile.
Cream cheese – I love adding a tablespoon of cream cheese to the mix. It provides a creamy, tangy richness that coats the orzo, making each bite luscious and velvety without being overly heavy.
Parmesan – Parmesan brings a sharp, salty kick to the dish, enhancing all the flavors while adding a lovely texture when grated over the finished orzo.
Basil – Fresh basil is essential for that bright, herbaceous note that cuts through the richness. I love adding a little chopped basil to finish the dish, as it adds a fresh pop of flavor that ties everything together.
Pesto (optional) – A drizzle of pesto takes this Sun-Dried Tomato Steak Orzo to the next level. The herby, garlicky pesto adds another layer of complexity to the dish, but it’s completely optional if you want a more subtle flavor profile.
Lemon – Adds brightness and balances the richness of the dish with a hint of acidity.
See recipe card for quantities.
Instructions
- Step 1: Start by chopping your onion, sun-dried tomatoes, and cherry tomatoes. Grate your parmesan and have your chicken stock ready to go, and take the ribeye steak out of the fridge so it can come to room temperature. Season the steak generously with salt, pepper, and a drizzle of olive oil.
- Step 2: Heat a non-stick pan over medium heat and add either the oil from the sun-dried tomatoes or a bit of olive oil. Add the chopped onions, cherry tomatoes, and sun-dried tomatoes to the pan, stirring occasionally for about 5 minutes. Once the vegetables have softened, stir in the garlic and cook for another minute.
- Step 3: Add the tomato paste and cream cheese to the pan, stirring until everything is fully combined. This will create a rich, creamy base for the orzo.
- Step 4: Pour in the orzo and 300ml of chicken stock (reserving the rest for later) and some salt and pepper, stirring everything together. Turn the heat to medium-low and cover the pan with a lid. Let it cook while you prepare the steak.
Cooking the Steak and finishing the Orzo
- Step 1: Heat a cast-iron skillet or another heavy pan over high heat for about 1 minute. Once it’s hot, add your seasoned ribeye steak and sear for about 1 to 1.5 minutes on each side, until golden brown. Add a knob of butter to the pan and spoon it over the steak for an extra minute. Once done, remove the steak from the pan and let it rest, saving the juices and adding them to the orzo. After resting the steak, don’t waste those flavorful juices either! Stir them into the orzo before serving for an extra layer of umami richness. The juices contain all the rendered fat and seasoning from the steak, making the dish even more flavorful and cohesive.
- Step 2: Remove the lid from the orzo pan and give it a stir. The orzo should have absorbed most of the stock by now. Continue adding the reserved stock, a little at a time, stirring every few minutes, until the orzo is tender and the stock is mostly absorbed. This should take about 10 minutes. Turn off the heat, and squeeze some fresh lemon juice over the orzo. Stir in the parmesan and chopped basil, then give it another taste to see if it needs any extra seasoning.
3. Step 3: Slice the rested steak thinly against the grain. Serve the creamy Sun-Dried Tomato Steak Orzo topped with half of the the sliced steak for each bowl, a drizzle of pesto (if desired), and a final sprinkle of basil and parmesan.
Hint: Ensure your steak is at room temperature before cooking. Use a smoking-hot pan and avoid moving the steak too soon. This helps create a deep, flavorful crust. Let it rest before slicing to keep the juices locked in for a tender bite.
Substitutions
Steak substitutions
Ribeye Steak – Instead of ribeye, you can use sirloin, filet mignon, or flank steak. For a budget-friendly option, try skirt steak, or for a plant-based alternative, use portobello mushrooms or grilled tofu.
Salt & Pepper – Swap regular salt for sea salt or kosher salt for better texture. If you want a little extra flavor, try using smoked salt or adding a pinch of chili flakes for heat.
Olive Oil – Instead of olive oil, you can use avocado oil, butter, or ghee. If you want a more neutral flavor, try vegetable or canola oil.
Sauce substitutions
Orzo – If you don’t have orzo, you can use small pasta like ditalini, acini di pepe, or even couscous. For a gluten-free option, try quinoa or arborio rice (which will create a risotto-like texture).
Onion – Instead of fresh onion, you can use shallots for a milder taste, leeks for a more delicate flavor, or even onion powder in a pinch.
Garlic – Garlic can be substituted with either garlic powder or roasted garlic for a sweeter, milder taste. If you want a different allium flavor, try using finely chopped shallots.
Chicken Stock – Instead of chicken stock, you can use vegetable stock, beef stock, or white wine for another layer of depth. For a richer flavor, try using bone broth.
Sun-Dried Tomatoes – Instead of sun-dried tomatoes, you can use roasted red peppers for a similar smoky-sweet taste or fresh cherry tomatoes for a lighter, juicier option.
Sun-Dried Tomato Oil – If you don’t have sun-dried tomato oil, use extra virgin olive oil or even a bit of butter for richness.
Cherry Tomatoes – Swap cherry tomatoes for grape tomatoes, diced Roma tomatoes, or canned fire-roasted tomatoes for a deeper, smoky flavor.
Tomato Paste – Instead of tomato paste, you can use double the amount of tomato purée or crushed canned tomatoes. If you want a different umami element, try miso paste.
Cream Cheese – I like to use cream cheese for its creamy texture, but you can swap it for mascarpone, ricotta, or heavy cream. For a dairy-free option, use coconut cream or cashew cream.
Parmesan – Instead of Parmesan, you can use Pecorino Romano, Asiago, or nutritional yeast for a similar cheesy flavor (great for a vegan option or those with dairy allergies).
Basil – Swap out fresh basil for parsley, cilantro, or chives for a different herbaceous note. If you want a hint of anise flavor, try fresh tarragon.
Pesto – Instead of pesto, you can drizzle with chimichurri for a fresh, herby alternative or use a simple garlic butter sauce. If you want a nut-free pesto, try using pumpkin seeds or sunflower seeds instead of pine nuts.
Lemon – Instead of lemon, you can use lime for a slightly sharper citrus flavor, white wine vinegar for acidity, or a splash of balsamic vinegar for a deeper, slightly sweet tang.
Variations
Spicy Chorizo Orzo – Swap the steak for sliced chorizo or spicy Italian sausage. Add smoked paprika and red pepper flakes for extra heat. Use manchego cheese instead of Parmesan for a Spanish-inspired twist.
Lemon Garlic Shrimp Orzo – Replace steak with pan-seared shrimp. Add extra garlic and a squeeze of fresh lemon juice for brightness. Stir in spinach or arugula at the end for a fresh, peppery bite.
Mushroom & Truffle Orzo – For a vegetarian version, swap steak for sautéed mushrooms (such as shiitake or cremini). Stir in truffle oil at the end for an earthy, luxurious finish. Use vegetable stock instead of chicken stock.
Equipment
Storage
If you have leftovers, store the Sun-Dried Tomato Steak Orzo with Pesto in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb moisture, so when reheating, add a splash of chicken stock or a little olive oil to loosen it up.
To reheat on the stovetop, place the orzo in a pan over medium-low heat with a bit of stock or water, stirring occasionally until warmed through. If using a microwave, reheat in short 30-second intervals, stirring between each, until heated evenly.
For the steak, store it separately from the orzo to maintain texture. Reheat quickly in a hot pan or enjoy cold over a salad.
Freezing is not recommended as the orzo’s texture can become mushy, but if needed, freeze in an airtight container for up to 2 months and thaw in the fridge before reheating.
Top Tip
A squeeze of lemon juice or a splash of balsamic vinegar at the end brightens up the dish, balancing the richness of the steak and orzo. Don’t skip the lemon, it adds a subtle but essential contrast to the creamy, savory elements.
FAQ
Sun-dried tomatoes in oil can last up to 2 weeks in the fridge after opening. Dry-packed sun-dried tomatoes can last 6 months in a cool, dry place if kept in an airtight container.
If sun-dried tomatoes in oil are left unrefrigerated, they can spoil or develop mold due to the oil and moisture. Dry-packed sun-dried tomatoes may become stale or lose flavor without proper storage.
Sun-dried tomatoes are versatile; they can be added to pasta, salads, sandwiches, or blended into sauces. Their intense flavor is perfect for infusing dressings, spreads, or dips, or simply enjoyed in Mediterranean-style dishes.
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Recipe
Sun-dried Tomato Steak Orzo with Pesto
Equipment
- Large non-stick Skillet
- Cast iron pan
Ingredients
- 1 ribeye steak roughly 220g
- Salt and pepper
- 1 tablespoon olive oil
- ½ tablespoon butter
- 150 g orzo
- 1 onion
- 2 cloves garlic
- 500 ml chicken stock
- 80 g sun-dried tomatoes ½ cup chopped
- 1 tablespoon oil from the sun-dried tomatoes if they come in oil otherwise use olive oil
- 100 g cherry tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon cream cheese
- 25 g parmesan grated
- 5 g basil chopped
- ½ lemon juice
- 1-2 tablespoon pesto optional
Instructions
- Start by chopping your onion, sun-dried tomatoes, and cherry tomatoes. Have your chicken stock ready to go, and take the ribeye steak out of the fridge so it can come to room temperature. Season the steak generously with salt, pepper, and a drizzle of olive oil.Salt and pepper, 1 tbsp olive oil, 1 ribeye steak
- Heat a non-stick pan over medium heat and add either the oil from the sun-dried tomatoes or a bit of olive oil. Add the chopped onions, cherry tomatoes, and sun-dried tomatoes to the pan, stirring occasionally for about 5 minutes. Once the vegetables have softened, stir in the garlic and cook for another minute.1 onion, 80 g sun-dried tomatoes, 1 tbsp oil from the sun-dried tomatoes, 100 g cherry tomatoes, 2 cloves garlic
- Add the tomato paste and cream cheese to the pan, stirring until everything is fully combined. This will create a rich, creamy base for the orzo.1 tbsp tomato paste, 1 tbsp cream cheese
- Pour in the orzo and 300ml of chicken stock (reserving the rest for later) and some salt and pepper, stirring everything together. Turn the heat to medium-low and cover the pan with a lid. Let it cook while you prepare the steak.150 g orzo, 500 ml chicken stock
- Heat a cast-iron skillet or another heavy pan over high heat for about 1 minute. Once it’s hot, add your seasoned ribeye steak and sear for about 1 to 1.5 minutes on each side, until golden brown.
- Add a knob of butter to the pan and spoon it over the steak for an extra minute. Once done, remove the steak from the pan and let it rest, saving the juices and adding them to the orzo. After resting the steak, don’t waste those flavorful juices either! Stir them into the orzo before serving for an extra layer of umami richness. The juices contain all the rendered fat and seasoning from the steak, making the dish even more flavorful and cohesive.½ tbsp butter
- Remove the lid from the orzo pan and give it a stir. The orzo should have absorbed most of the stock by now. Continue adding the reserved stock, a little at a time, stirring every few minutes, until the orzo is tender and the stock is mostly absorbed. This should take about 10 minutes.
- Turn off the heat, and squeeze some fresh lemon juice over the orzo. Stir in the parmesan and chopped basil, then give it another taste to see if it needs any extra seasoning.5 g basil, ½ lemon, 25 g parmesan
- Slice the rested steak thinly against the grain. Serve the creamy Sun-Dried Tomato Steak Orzo topped with half of the the sliced steak for each bowl, a drizzle of pesto (if desired), and a final sprinkle of basil and parmesan.1-2 tbsp pesto
