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.
Peel, trim, and cut carrot into ¼" slices at an angle.
In a mixing bowl, combine pesto and remaining butter.
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 145 degrees, 4-5 minutes per side.
Remove from burner. Rest steaks at least 3 minutes.
While steaks rest, finish orzo.
Make the Orzo
Add orzo to boiling water and cook until al dente, 7-9 minutes.
Drain orzo in a wire-mesh strainer. Set aside.
Return orzo to pot. Stir in half the butter (reserve remaining for pesto butter), Parmesan, ½ tsp. pepper, and ¼ tsp. salt until combined.
Finish the Dish
Plate dish as pictured on front of card, topping each steak with a dollop of pesto butter. Bon appétit!