Orzo with steak and vegetables

When it comes to trying new things in the kitchen, it is so fulfilling when something works out so well that it becomes a staple in your meal planning. We have this dish at least once a month!


I love experimenting in the kitchen. With this recipe, I knew I wanted to incorporate a bunch of beautiful vegetables, but also make it hearty with lots of flavors. I just love a meal with a variety of vegetables. It is colorful and bright with so many textures. The best way to cook them is on a sheet pan with just some oil, salt, and pepper. What elevates this dish even more is the meat and pasta. The steam in your braisier (a pot that looks like a stockpot has been cut in half) does all the work of cooking the steak bites until it’s tender, and the orzo until it is al dente. Once you transfer the vegetables, feta, and almonds, it makes for a very happy bowl.


Orzo with steak and vegetables

Serves: 8

For the vegetables:

2 Tbsp oilorzo1

1 pint grape tomatoes

3 carrots, chopped

1 yellow pepper, chopped

½ red onion, chopped

1 ½ cup chopped broccoli

1 tsp salt

½ tsp pepper


For the meat and orzo:

1 Tbsp oilorzo2

1 lb beef stew meat (chuck or round roast cut into 1 inch pieces)

1 Tbsp flour

1 tsp salt

½ tsp pepper

1 cup orzo

1 ½ cups beef broth

½ cup feta cheese crumbles

½ cup slivered almonds

  1. In large bowl, combine all vegetables, 2 Tbsp oil, salt, and pepper. Transfer to sheet pan lined with foil. Bake at 400° for 20 minutes or until carrots are tender.
  2. While vegetables are cooking, place meat pieces into large zip top bag with flour, salt, and pepper. Toss to coat evenly.
  3. Heat oil in a braisier pan over medium high heat. Once hot, carefully place meat in pan. Sear each side for about a minute.
  4. Pour in orzo and beef broth. Bring to a boil then turn heat to simmer and cover. Simmer for 10-15 minutes, or until orzo is al dente.
  5. Transfer cooked vegetables to orzo and steak. Add feta and almonds. Stir well.

3 thoughts on “Orzo with steak and vegetables

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