Creamy is the name of the game in this dish. We're not even talking about the herbaceous pesto butter, although every bite of the steak married to that melted, marvelous topping will have you bursting with joy. No, it’s the orzo, rich and peppery, that would found ourselves shoveling in our mouths by the mounded forkful. Steak meals this perfect don't come along every day.
Add orzo to boiling water and cook until al dente, 7-9 minutes.
Drain orzo in a wire-mesh strainer. Set aside.
Reserve pot; no need to wipe clean.
While orzo cooks, peel, trim, and cut carrot into ¼" slices at an angle.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Carrot Slices
Place carrot slices on prepared baking sheet, and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
While carrot slices roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until browned and steaks reach a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove from burner. Rest steaks at least 3 minutes.
While steaks rest, finish orzo.
Finish the Orzo
Return pot used for orzo to medium-high heat. Add half the butter (reserve remaining for pesto butter) and melt. Add orzo and stir constantly until warmed, 1 minute.
Remove from burner.
Stir in Parmesan, ½ tsp. pepper, and a pinch of salt.
Finish the Dish
In a mixing bowl, combine pesto and remaining butter.
Plate dish as pictured on front of card, topping each steak with a dollop of pesto butter. Bon appétit!