Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Sara Quessenberry

Gallery

Credit: Hector Manuel Sanchez

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.

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  • 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.

  • 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.

  • 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.

  • Meanwhile, steam the broccoli rabe in a separate pot until tender, about 5 minutes. Drizzle with the lemon juice.

  • Divide the broccoli rabe among plates. Serve with the steak and “risotto.”

Nutrition Facts

754 calories; fat 38g; saturated fat 14g; cholesterol 149mg; sodium 633mg; protein 55g; carbohydrates 43g; sugars 5g; fiber 2g; iron 6mg; calcium 276mg.
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