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Skirt Steak Orzo Pasta Skillet

Updated Jun 16, 2021Published Feb 3, 2017 By Julia 11 CommentsThis post may contain affiliate links.

Summary:
Skirt steak is marinated with olive oil and spices, then seared over a hot skillet. Served over a bed of creamy orzo pasta and cooked with tomato sauce and chopped vegetables, this is a flavorful and convenient one-pan meal.
skirt steak orzo pasta served in white bowl

Skirt Steak Orzo

5 from 5 votes
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Prep: 15 mins
Cook: 35 mins
Yield: 3 servings

INGREDIENTS

  • 8 ounces orzo pasta (Note 1)
  • 15-ounce can tomato sauce
  • 2.5 cups chicken broth
  • 1 large red bell pepper, chopped
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • chopped fresh chives, for garnish

Steak Marinade:

  • 12 ounces skirt steak
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Marinate Steak: Add all marinade ingredients to resealable bag. Toss until steak is well-coated. Marinate at least 1 hour in refrigerator until ready to cook.
  • Sear Steak: Heat greased skillet (Note 2) over medium to medium-high heat for a few minutes. Add marinated steak. Cook for 3 minutes, flip steak, and cook another 3 minutes. Reduce to low heat and and cook for another 10 minutes or until desired doneness is reached. Transfer to cutting board and cut into slices.
  • Cook Vegetables: Heat now-empty skillet over medium heat. Add bell pepper, onion, and garlic, cooking until softened, a few minutes, stirring occasionally.
  • Cook Orzo: Add orzo, tomato sauce, chicken broth, basil, and oregano to skillet with vegetables. Stir. Bring to simmer over high heat, then gradually reduce heat to medium-low to maintain simmer. Stirring frequently to prevent sticking, simmer until orzo is cooked and sauce is thickened, about 15 minutes.
  • Serve: Remove skillet from heat. Add salt to taste, if needed. Divide orzo among serving bowls, top with skirt steak, and garnish with chives. Serve (Note 3).

NUTRITION

Makes 3 Servings
Amount Per Serving:
Calories 600 (45% from fat) ย 
Total Fat 30g 46%
ย ย ย Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 1410mg 59%
Net Carb 34.5g ย 
Total Carb 39.5g 13%
ย ย ย Dietary Fiber 5g 20%
ย ย ย Sugars 9g ย 
Protein 42g ย 
Vitamin A 43% ยท Vitamin C 170% ยท Calcium 9% ยท Iron 31%

PHOTOS

skirt steak orzo pasta served in white bowl
scooping orzo pasta from skillet
close up view of seared skirt steak
close up view of orzo pasta
overhead view of skirt steak orzo pasta dish

NOTES & TIPS

(1) Orzo. About 1.3 cups. Orzo is a small rice-shaped pasta.
(2) Skillet. I use a 10-inch wide and 2-inch tall cast iron skillet. Avoid using anything smaller, which would not fit all of the ingredients. No accompanying lid needed. Both the steak and the orzo pasta are cooked in the same skillet.
(3) Serving. As the pasta cools, it will re-absorb some of the cooking liquid. Serve with dishes like artichokes, crab stuffed mushrooms, or cold broccoli salad.

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Filed Under: Mains: Beef, One Pan Meals, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, basil, bell pepper, chives, dried oregano, garlic, more10ingredients, olive oil, onion, orzo, rice vinegar, skirt steak, stovetop, tomato sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Helen

That orzo is absolutely fantastic! I only remember to comment on recipes I truly enjoyed when I am returning to cook it again. So good – thanks for sharing!

Vote Up1Vote Down  Reply
4 years ago
Helen

Delicious! Works with any kind of meat.

Vote Up1Vote Down  Reply
5 years ago
Meghan

Delicious, have made quite a few times now and just had to comment, yummy ๐Ÿ˜‹

Vote Up0Vote Down  Reply
1 year ago
Meghan

I did recipe except instead I used Italian seasoning for the marinade and I love this recipe it is so delicious

Vote Up0Vote Down  Reply
1 year ago
Sara

Delicious! Thickened up beautifully and was a quick meal. Next time I will prep everything ahead of time and save it for a busy night!

Vote Up0Vote Down  Reply
4 years ago
Trine Nielsen

I canยดt buy orzo pasta in my country. Can I use something else?

Vote Up0Vote Down  Reply
5 years ago
Julia

You can try using risotto/arborio rice instead, but the cooking times will be different than what I listed.

Vote Up0Vote Down  Reply
5 years ago
Abby

Julia do have the recipe for the yellow rice in that picture where the steak is on it? O want to try the rice can you do a recipe on it

Vote Up0Vote Down  Reply
5 years ago
Julia

Hi Abby! This post’s recipe tells you how to make the yellow “rice” which is actually called orzo. Just follow the recipe and ignore the ingredients and steps that mention the steak, and you’ll end up making just the orzo part ๐Ÿ™‚

Vote Up0Vote Down  Reply
5 years ago
Cathy

Silly question but, for the remaining 10 min on the steak do I turn it again for 5 min a side or leave it the whole 10 min on the same side?

Vote Up0Vote Down  Reply
6 years ago
Julia

You can leave it the whole 10 min on the same side, and the steak will be ready when it’s cooked to your desired doneness.

Vote Up0Vote Down  Reply
6 years ago

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