Sun-dried Tomato Steak Orzo with Pesto
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.
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 tablespoon 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 tablespoon 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 tablespoon tomato paste, 1 tablespoon 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 tablespoon 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 tablespoon pesto
Notes
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.
Nutrition
Calories: 790kcalCarbohydrates: 63gProtein: 46gFat: 42g
Tried this recipe?Let us know how it was!