Lunch: Steak with Orzo and Stroganoff Sauce

After enjoying this family favorite for dinner, use leftovers to make an open-faced sandwich. Slice leftover steak and place on crusty bread, top with sauce and heat under a broiler until warmed through.

Ingredients

1 c. orzo
3 tbsp. olive oil
1/2 c. fresh flat-leaf parsley
1 1/2 lb. flank steak
1/2 tsp. paprika
kosher salt
Pepper
1 small onion
1 package small white or cremini mushrooms
1/4 c. dry white whine
1/2 c. sour cream
1 tsp. Dijon mustard

Instructions

Heat broiler to high. Cook the orzo according to package directions. Drain, return to the pot and toss with 1 Tbsp oil and half the parsley.
Line a rimmed baking sheet with nonstick foil. Season the steak with the paprika and 1/2 teaspoon each salt and pepper and broil to desired doneness, 5 to 6 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.
While the steak is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes.
Increase heat to medium-high. Add the mushrooms, remaining tablespoon oil and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
Add the wine and cook for 1 minute. Stir in the sour cream and mustard just to combine; remove from heat and stir in the remaining parsley. Serve the steak with the orzo and spoon the mushroom sauce over the top.

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