Orzo With Steak, Arugula & Goat Cheese
From essentialingredients 13 years agoIngredients
- 8 oz orzo pasta shopping list
- 1 tablespoon butter shopping list
- 1-2 tablespoons garlic olive oil (or regular olive oil) shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon garlic powder shopping list
- salt & pepper shopping list
- 6 oz (approx) pre-cooked streak strips (or more, less or none – depending on your preference) shopping list
- 2 cups arugula (or spinach; again more or less, as you prefer) shopping list
- crumbled goat cheese (or feta cheese) shopping list
How to make it
- Cook the orzo in boiling, salted water until al dente.
- While the orzo is cooking, warm the steak strips. (You can do this in the microwave, I think – but I always do it in a skillet on the stove and drizzle them with some garlic olive oil and season them up with salt & pepper etc., while they are warming.)
- When the orzo is ready, drain and return to the cooking pot, immediately toss in 1 tablespoon of butter, 1-2 tablespoons of olive oil, the onion powder and the garlic powder and stir to coat the pasta and incorporate the seasonings.
- Add salt and pepper to your taste.
- Add the warm steak strips and the arugula to the pasta and stir well to combine – the heat from the pasta and steak pieces will wilt down the arugula.
- Serve up a portion and sprinkle it with your desired amount of crumbled goat cheese (or feta, if you are using that).
- {You can add the desired amount of cheese to the pot and stir it in to combine. I just prefer to add it to the individual portion.}
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