Garlic Butter London Broil over Creamy Mushroom Parmesan Orzo

This is one of those dinners that looks a little fancy but is still very doable on a regular weeknight. Thin slices of juicy London broil are piled over creamy Parmesan orzo with mushrooms, garlic, and herbs.

The best part is that the mushroom flavor can be tucked right into the sauce for picky eaters. No obvious mushroom pieces required.

Ingredients
For the London Broil
1 1/2 to 2 pounds London broil
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon butter
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme

For the Creamy Mushroom Parmesan Orzo
2 cups dry orzo
2 tablespoons butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
4 cups chicken or beef broth, divided
1/2 cup heavy cream
3/4 to 1 cup freshly grated Parmesan
1/2 teaspoon black pepper
Salt to taste
1 teaspoon dried thyme or a few sprigs fresh thyme
2 tablespoons chopped parsley, optional

Prepare the London Broil

1. Pat the London broil dry and season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the London broil until nicely browned, about 3 to 4 minutes per side, depending on thickness.
4. During the last couple of minutes, add the butter, smashed garlic, and thyme. Spoon the melted garlic-thyme butter over the meat as it finishes cooking.
5. Cook until the center reaches about 128 to 130°F for medium-rare.
6. Transfer the meat to a cutting board and let it rest for 10 minutes.
7. Slice very thinly against the grain.

Make the Creamy Mushroom Parmesan Orzo

1. Melt 1 tablespoon butter in a large skillet over medium heat.
2. Add the mushrooms and cook until softened and browned, about 6 to 8 minutes.
3. Add the garlic and cook for about 30 seconds.
4. Remove the mushroom mixture from the pan and set aside.
5. Add the remaining tablespoon of butter to the same skillet.
6. Pour in the dry orzo.
7. Toast the orzo for 3 to 4 minutes, stirring frequently, until some of the pieces begin to turn lightly golden.
8. This little extra step gives the orzo much more flavor and helps it hold its texture.
9. Add about 3 1/2 cups broth and the thyme.
10. Bring to a gentle simmer and cook uncovered for about 8 to 10 minutes, stirring frequently.
11. Add additional broth as needed until the orzo is al dente and creamy.
12. Stir in the cooked mushrooms.
13. Add the heavy cream and cook for another minute.
14. Remove the pan from the heat.
15. Stir in the Parmesan a handful at a time until melted and creamy.
16. Taste and season with black pepper and salt if needed.

Picky Eater Mushroom Option

• If visible mushrooms are going to cause immediate suspicion at the dinner table, blend them into the sauce instead.
• After sautéing the mushrooms and garlic, place them in a blender with about 1 cup of the broth.
• Blend until completely smooth.
• Toast the orzo as directed, then add the mushroom-broth mixture along with the remaining broth.
• Continue cooking normally.
• You still get the savory mushroom flavor and creamy texture, but there are no mushroom pieces to inspect, remove, or dramatically announce.
• For children who are especially cautious about new flavors, you can also start with just 4 ounces of mushrooms instead of the full 8 ounces.

To Serve

• Spoon the creamy Parmesan orzo onto plates.
• Arrange thin slices of London broil over the top.
• Drizzle with a little of the garlic-thyme butter from the steak pan.
• Finish with:
• Freshly grated Parmesan
• Chopped parsley
• Freshly cracked black pepper
• Serve with green beans, roasted broccoli, or a simple salad.

A Few Tips

• Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
• Keep the orzo slightly loose when you remove it from the heat. It will continue to thicken as it sits.
• The secret to tender London broil is not only cooking it to medium-rare, but also slicing it very thinly against the grain.
• And don't skip toasting the orzo. That simple step gives the finished dish a deeper, almost nutty flavor and keeps it from tasting like ordinary pasta in cream sauce.

This is definitely going into our late-summer dinner rotation. It feels special enough for a Friday night but still uses simple ingredients and one very practical picky-eater trick.