Steak with Quick Mushroom "Risotto"

"Steak with Quick Mushroom ""Risotto""" Recipe
Photo: Hector Manuel Sanchez

Recipe from

Real Simple

Recipe Time

Prep: 35 Minutes


2 tablespoons olive oil
1 1/2 pounds strip steak
Kosher salt and pepper
10 ounces mushrooms, sliced
1/2 cup dry white wine (such as Sauvignon Blanc)
1 cup orzo
2 cups low-sodium chicken broth
3/4 cup grated Parmesan
1 teaspoon fresh rosemary, chopped
1 bunch broccoli rabe
1 tablespoon fresh lemon juice


Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon 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, 3 minutes. Add the wine and cook until evaporated. Add the orzo and chicken broth and simmer until the broth is absorbed, about 10 minutes. Stir in the Parmesan, rosemary, and 1/4 teaspoon pepper.

Steam the broccoli rabe in a separate pot until tender, about 5 minutes, as the orzo cooks. Drizzle the rabe with the lemon juice. Divide among plates. Serve with the steak and "risotto."

Note: Orzo, a rice-shaped pasta, is a speedy stand-in for the Arborio rice traditionally used in risotto. Cooking orzo in broth instead of water intensifies its flavor.

Sara Quessenberry,

Real Simple

November 2007
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