Seared Steak with Creamy Sun-Dried Tomato Orzo & Chimichurri

Jan 22

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 30 minutes

This is the kind of dinner I make when I want something that feels a little elevated, but still cooks like a weeknight meal. The orzo turns creamy and savory with sun-dried tomatoes and Parmesan, the steak gets a hard sear and a proper rest, and a bright chimichurri cuts through everything with herbs and vinegar.

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*Sliced seared steak served over creamy sun-dried tomato orzo, finished with a spoonful of vibrant green chimichurri.*

Creamy orzo is one of my favorite sides because its like to a fancy risotto, but doesn’t require as much oversight. The key is to toast the orzo briefly in the pan, then simmer it in broth until it’s tender and saucy. Sun-dried tomatoes add a concentrated, tangy sweetness that makes the whole dish taste more layered, especially once you fold in a little cream and Parmesan at the end.

For the steak, I keep it simple: salt, pepper, a hot pan, and enough time to rest. A good rest is not optional here, because you’re slicing it and laying it over the orzo. I like to make the chimichurri first so it has a few minutes to sit, then cook the steak while the orzo simmers.

The chimichurri comes together in under a minute and lands more like a spoonable sauce than a chopped relish. Pulsing keeps it bright and textured, and adding the oil in a steady stream helps it emulsify slightly so it clings to the steak. If you prefer the classic chunky style, you can always switch back to hand-chopped, but the blender version is a very good weeknight shortcut for me.

🍽️ Servings: 4 • 🔥 Calories/Serving: 740 • 💪 Protein/Serving: 42g

Ingredients

Steak

1 1/2 lb steak (ribeye, strip, or sirloin), patted dry
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp neutral oil (avocado, canola, grapeseed)
1 tbsp unsalted butter
2 garlic cloves, smashed

Creamy Sun-Dried Tomato Orzo

1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 small red onion or shallot, finely chopped
3 garlic cloves, minced
1 1/2 cups orzo
2 tbsp tomato paste
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced
3 1/2 cups chicken broth (or vegetable broth)
1/3 cup heavy cream
1/2 cup grated Parmesan
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper

Chimichurri

1 cup packed fresh parsley leaves and tender stems
1/4 cup packed fresh cilantro leaves (optional)
2 garlic cloves
2 tbsp red wine vinegar
1/2 tsp dried oregano
1/4 tsp red pepper flakes (or 1 tbsp minced fresh chili)
1/2 tsp kosher salt
6 tbsp olive oil

Steps

Step 1

Make the chimichurri by adding parsley, cilantro (if using), garlic, red wine vinegar, oregano, red pepper flakes, and salt to a blender; pulse a few times, then drizzle in the olive oil and pulse just until spoonable and bright green.

Step 2

Season the steak all over with salt and pepper and let it sit at room temp while you start the orzo, about 10–15 minutes.

Step 3

Heat 1 tbsp olive oil in a deep skillet over medium-high heat and sauté the mushrooms until browned and their moisture cooks off, 6–8 minutes; add the onion and cook until softened, about 3 minutes.

Step 4

Stir in the garlic, then add the orzo and tomato paste and cook for 1–2 minutes, stirring, until the paste darkens slightly and coats the pasta; mix in the sun-dried tomatoes.

Step 5

Pour in the broth, bring to a simmer, then lower to medium and cook, stirring every minute or so, until the orzo is tender and saucy, 10–12 minutes.

Step 6

Off the heat, stir in the cream and Parmesan until glossy; taste and adjust salt and pepper, then cover to keep warm.

Step 7

Heat a cast-iron skillet over high heat until very hot, add the neutral oil, and sear the steak 3–5 minutes per side (depending on thickness) until deeply browned; add butter and smashed garlic and baste for the last minute.

Step 8

Rest the steak on a board for 8–10 minutes, then slice against the grain.

Step 9

Spoon the creamy orzo onto plates, top with sliced steak, and finish with blender chimichurri (serve extra on the side).

Make it your own!

🌿 Make It Extra Smooth - Add 1–2 tbsp water to the blender if you want a looser, more drizzleable sauce that coats the steak more evenly.
🍋 Brighten It - Swap 1 tbsp of the vinegar for 1 tbsp lemon juice for a slightly softer acidity that still tastes fresh.
🧄 Tame the Garlic - Use 1 garlic clove instead of two if your cloves are strong, or blanch the garlic in hot water for 30 seconds before blending.
🥩 No Cast Iron, No Problem - Any heavy skillet works. Just make sure it’s fully hot before the steak goes in so you still get that deep sear.