| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 4 boneless sirloin steaks
- Salt and freshly ground black pepper
- 4 ounces garlic and herb soft cheese (recommended: Boursin)
- 1/4 cup vermouth
- 1 pound cooked orzo
- 1 fennel bulb, diced
- 1 cup diced fresh tomatoes
- 1/4 cup fresh chopped oregano leaves
- 1/4 cup sherry vinegar
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
- To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1134 |
| Total Fat | 66 g |
| Saturated Fat | 26 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 83 g |
| Cholesterol | 294 mg |
| Sodium | 1439 mg |
Reviews
I am a teacher who cooks seriously during her days off. We enjoy steak once in awhile, and this sauce has really knocked my socks off! Simple to make, but so delicious. I’ve been eating Boursin since I spent a year in France during college, but never thought of pairing it with pan drippings and vermouth to make a phenomenal creation!
Make extra steaks, and put slices on warm baguettes the next day. Use the sauce as a dipping sauce for the sandwich… WOW!!! Thanks for a keeper!!
I loved the simplicity of the dish. I sustitued white win for the vermouth though…. i felt the sauce was a little salty and that maybe a Bechamel/parm. saice might have been good. I also used thicker steaks and finished them up i nthe oven which gave me time to work on side dishes. I served plain baked potatoes with the steak- and thought the cheese sauce tasted delicious mashed into the potatoes!!!!!
I made this entire recipe for me and my boyfriend for our 6 year anniversary. I found the cheese sauce to be very delightful. I did have to deviate from the amounts in the recipe slightly to result in a slightly thicker sauce to go with the heartiness of the steak but this is my personal preference. The sauce did coagulate a little while I finished up the orzo salad, but I just warmed it up again and it was no big deal. The orzo salad tasted very fresh and light and the steak was juicy and tender. Thanks for a wonderful recipe! Another great one to try that is similar to this one are the Steak Pinwheels from EatingWell.com.
I tweaked the recipe a little to make it a one pan dinner – after searing the steaks I sauteed some mushrooms, added a little sake instead of vermouth, added the cheese, and threw in the chopped steak after it rested a little.
I grilled the steaks and made the sauce seperate. I thought it was really good but the consistency of the sauce was a little strange. Did not make this orzo, but instead made Barefoot Contessa’s orzo with roasted veges which was awesome!
Made both the steak and the orzo salad. I found the steak to be wonderful with just the right mixture of vermouth and cheese. The orzo salad tasted very bland even after adding 2x’s the amount of Sherry Vinegar. Would not make the salad again.
The entire recipe was fine until the point were I had to make the sauce. Personally I think too much vermouth is required for the cheese sauce. I followed the recipe and was left with an overwhelming vermouth sauce with only a hint of cheese in the background. The steaks flavor was drowned out when I poured the sauce on them. In my opinion you should leave the steaks as is and enjoy with the orzo salad.
I only made the steaks and they were delicious. The garlic and herb cheese sauce is rich and yummy.
this was so easy! we loved it. however, be careful when adding the vermoth to the cheese…we almost had a kitchen fire! I will make this one again and again.
My steaks were way too raw even after I cooked them longer than it said. The sauce on the meat was awful! And the recipe for the salad was missing A LOT of info. How do you prepare the ozzo? do you cook it in water or stock? Is it supposed to be hot or cold? Do you cut up the stem parts of the fennel, too? How small do you need to cut the fennel?? I ended up making a different side dish because the salad left too many questions. This is the second recipe of Robin’s that I’ve tried and been VERY disapointed in. I will not recommend her stuff to anyone.