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.
This mushroom quick "risotto" was outstanding! Little prep, quick and easy. I actually used closer to a cup of parmesan and 1.5 tsp of rosemary just to kick it up a notch. This is definitely going to be a mainstay in our dinner rotation. It would go great with chicken, pork and even fish. De-licious!
This was a very good recipe.. I love risotto and despite the fact I am not a big red meat eater the combination of steak and mushrooms is upheld here and works nicely. I did not have white wine which would have kicked the flavor up a bit. I used extra broth in its stead. It was just as good. I also added finely minced shallot and garlic- which are two mainstays in most of my recipes- and it added a nice and subtle addition. about a table spoon of each. Definitely will make this again.
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