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.
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) | Â |
| Total Fat 30g | 46% |
| Â Â Â Saturated Fat 9g | 45% |
| Cholesterol 92mg | 31% |
| Sodium 1410mg | 59% |
| Net Carb 34.5g | Â |
| Total Carb 39.5g | 13% |
| Â Â Â Dietary Fiber 5g | 20% |
| Â Â Â Sugars 9g | Â |
| Protein 42g | Â |
PHOTOS
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!
Delicious! Works with any kind of meat.
I’ve made this several times and it’s always delicious. The flavor is spot on every time. I have even added a small chopped zucchini to the veggies (I needed to use it) and it turned out just as good. I’ve wondered about grilling the steak but worry it might not be as tender that way. Has anyone tried?
Delicious, have made quite a few times now and just had to comment, yummy 😋
I did recipe except instead I used Italian seasoning for the marinade and I love this recipe it is so delicious
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!
I can´t buy orzo pasta in my country. Can I use something else?
You can try using risotto/arborio rice instead, but the cooking times will be different than what I listed.
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
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 🙂
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?
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.