Steak and Orzo with Boursin Cream Sauce
Seared skirt steak served over a creamy mushroom orzo made with Boursin cheese and heavy cream.
Ingredients
- 3/4 lb skirt steak
- 2 tbsp olive oil
- 1 kosher salt and pepper
- 1 paprika
- 4 tbsp butter
- 1 large shallot
- 10 oz mushrooms
- 1 1/4 cups orzo
- 2-3 cups chicken broth
- 1 cup heavy cream
- 1 Boursin cheese
- 1 fresh thyme
Tap an ingredient to check it off as you shop or cook.
Directions
-
1
Heat a large skillet, preferably cast iron, over medium high heat.
-
2
Rub the steak with the olive oil, salt, pepper and paprika.
-
3
When very hot sear the steak 5 minutes without flipping to get a nice crust.
-
4
Flip and sear another 5 minutes or until your liking.
-
5
Remove from skillet and let it rest.
-
6
Let the pan cool down for a few minutes and add the butter.
-
7
When the butter is melted add the shallots.
-
8
When the shallots are sizzling add the mushrooms and let them cook until they release their liquid.
-
9
Add the orzo and give it a good stir.
-
10
Add 1 1/2 cups of chicken broth and cook until the orzo is tender, adding more broth as needed.
-
11
Stir in the heavy cream, followed by the Boursin and stir continuously until smooth and creamy.
-
12
Taste and adjust seasonings.
-
13
Slice the steak plate on top of the orzo.
-
14
Sprinkle with fresh thyme if using.
More Details
Original Recipe
Cookbook pages, handwritten notes, recipe cards
Sign in to rate this recipe
Comments
Save this recipe to your kitchen
Free — keep it, plan your week, and auto-build your grocery list.