Steak With Quick Mushroom "Risotto"

Steak With Quick Mushroom "Risotto"
Hector Manuel Sanchez

Serves 4
preparation
35
minutes
cooking
35
minutes

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. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
  2. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest.
  3. Wipe out the skillet and heat the remaining oil over medium heat. Add the mushrooms and cook for 3 minutes. Add the wine and cook until it has evaporated.
  4. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and ¼ teaspoon pepper.
  5. Meanwhile, steam the broccoli rabe in a separate pot until tender, about 5 minutes. Drizzle with the lemon juice.
  6. Divide the broccoli rabe among plates. Serve with the steak and “risotto.”
Sara Quessenberry
October 2007

Nutritional Information

  • Per Serving
  • Calories 754
  • Fat 38 g
  • Sat Fat 14 g
  • Cholesterol 149 mg
  • Sodium 633 mg
  • Protein 55 g
  • Carbohydrate 43 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 6 mg
  • Calcium 276 mg
What does this mean? See Nutrition 101.