Steak Romano and Garlic-Herb Pan Sauce with tomato and Parmesan orzo

Details Difficulty: Easy Spice: Not Spicy Prep & Cook Time30-40 min Nutrition (perserving) Calories: 779 Carbohydrates: 53g Fat:39g Protein: 49g Sodium:1320mg Contains: milk, wheat A pasta that looks and feels like rice, orzo has both a great texture and flavor. This meal highlights it well, with fresh tomatoes and tart wine stirred in. And you'll get a steak on top of that wonderfulness? This meal is chock-full of the goodness you've come to expect from Home Chef.

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Step 1

If using any fresh produce, thoroughly rinse and pat dry

Step 2

Bring 4 cups water and 2 tsp. salt to a boil in a large pot

Step 3

Refer to minimum internal temperature chart on front of card for your protein

Step 4

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) Seafood 145° F Chicken 165° F Ground Beef 160° F Ground Turkey 165° F Ground Pork 160° F

Step 5

If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

Step 6

Once water is boiling, add orzo and cook until al dente, 4-5 minutes. Drain in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean. While orzo cooks, prepare ingredients.

Step 7

Prepare the Ingredients: Halve tomatoes. Thinly slice chives. Peel and mince shallot. Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Step 8

Finish the Orzo: Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil. Add shallot and a pinch of salt to hot pot and stir occasionally until tender, 1-3 minutes. Stir in wine until combined, 30-60 seconds. Adding alcohol to a hot pot may cause some flames; use caution. Add tomatoes and stir occasionally until tomatoes release juices, 1-3 minutes. Remove from burner. Stir in orzo and 1/4 tsp. salt until combined. Cover and set aside.

Step 9

Cook the Steaks: Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner and remove steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve.

Step 10

Make Sauce and Finish Dish: Return pan used to cook steaks to medium-low heat. Add demi-glace, 2 Tbsp. water, and a pinch of salt to hot pan. Bring to a simmer. Once simmering, add garlic and herb butter. Stir constantly until melted and completely incorporated, 2-3 minutes. Remove from burner. Plate dish as pictured on front of card, topping steak with sauce and chives and garnishing orzo with cheese. Bon appétit!