Steak With Quick Mushroom "Risotto"

Photo by Hector Manuel Sanchez
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 754 calories
    • 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


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


  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.”