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 we found ourselves shoveling in our mouths by the mounded forkful. Steak meals this perfect don't come along every day.
Tip: Learn to tell a steak's temperature just by touch. Relax your hand and lightly touch your index finger to your thumb. Poke the fleshy part between the base of your thumb and your palm. That's how medium-rare feels. For well-done, touch your thumb to your pinky.
USDA Choice New York Strip Steak (Serves 2)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices at an angle.
In a mixing bowl, combine pesto and half the butter (reserve remaining for orzo). Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using NY strip steak season same amount.
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. Massage oil and seasoning into carrots.
Spread into a single layer and roast in hot oven until tender, 15-17 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 145 degrees, 5-7 minutes per side.
If using NY strip steak, use a medium oven-safe pan and sear 2-3 minutes on both sides. Place pan in oven and roast until steak reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Remove from burner. Remove steaks to a plate and rest at least 3 minutes.
While steaks cook, make orzo.
Make the Orzo
Add orzo to boiling water and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer and return to pot. Stir in remaining butter, Parmesan, ½ tsp. pepper, and ¼ tsp. salt until combined.
Finish the Dish
If using NY strip steak, halve before serving.
Plate dish as pictured on front of card, topping each steak with a dollop of pesto butter. Bon appétit!
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