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Flank Steak with Creamy Orzo (30 Minutes, One-Pan)

Tender flank steak served over creamy orzo with sun-dried tomatoes and spinach, all cooked in one skillet for maximum flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 493
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 4 oz sun-dried tomatoes packed in olive oil but drained and chopped
  • 1 cup uncooked orzo
  • 5 cloves garlic minced
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 1/4 teaspoon salt for orzo
  • 2 cups chicken broth
  • 5 oz fresh spinach
  • 1/2 cup half-and-half
  • 1/4 teaspoon red pepper flakes to taste
  • Fresh thyme for garnish

Equipment

  • 12-inch cast-iron skillet or large heavy skillet
  • Meat thermometer
  • sharp knife

Method
 

  1. Season the flank steak on both sides with paprika, chili powder, salt, and freshly ground black pepper.
  2. Heat an empty 12-inch cast-iron skillet over medium heat for 2 minutes. Add olive oil.
  3. Add the whole flank steak and cook on medium heat for 5 minutes without moving it.
  4. Flip the steak, reduce heat to low-medium, and cook for 5 minutes or until cooked to your liking (130°F for medium-rare, 145°F for medium).
  5. Remove steak to a plate. Slice against the grain into thin strips about 1 inch wide. Set aside.
  6. To the same skillet, add uncooked orzo, chopped sun-dried tomatoes, minced garlic, and Italian seasoning. Sprinkle with salt and cook on medium heat for about 2 minutes, stirring.
  7. Add chicken broth. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5-10 minutes, stirring occasionally to prevent sticking, until orzo is cooked through.
  8. Add fresh spinach during the last 5 minutes of cooking the orzo.
  9. Add half-and-half and stir everything together on low-medium heat. Season with salt and more paprika if desired.
  10. Add sliced cooked steak to the orzo and reheat gently on medium heat for about 2-4 minutes.
  11. Sprinkle with red pepper flakes and top with fresh thyme before serving.

Notes

Storage: Store in airtight container in refrigerator for up to 3 days. Freezing not recommended. Reheating: Best reheated on stovetop over low-medium heat. Add extra half-and-half, milk, or chicken broth to thin sauce as it thickens. Steak Selection: Flank steak works best; skirt steak and hanger steak are close substitutes. Ribeye or sirloin also work. Slicing Tips: Always slice against the grain into strips about 1 inch wide. Half-and-Half Substitute: Mix 1/4 cup milk with 1/4 cup heavy cream. Dairy-Free: Use coconut milk, oat milk, cashew milk, or almond milk. Gluten-Free: Use gluten-free orzo or substitute with rice. Stirring Important: Stir orzo frequently to prevent sticking. Add vegetables like mushrooms, bell peppers, or asparagus for variation.