Harvest, because it’s that time of Year. Steak, because it’s always a good idea, and wild rice because there’s just something about the fall/winter time that calls for it, screams for it even. Therefore we’ve got a Harvest Steak and Wild Rice Skillet (yep that’s right a one-pot meal) happening in your life today.
Can we just dream about chowing down on this dish whilst sitting by a fireplace? To me, it seems so seasonally perfect and to make it even more dreamy it’s a one pot recipe, which in this crazy time of year I think we all could use, amiright?!?
One. Pot. Recipe.
Hello lover, right? Okay… Let’s discuss what’s happening here before we sit fireside. First, you’re not just looking at all the delicious ingredients nestled into hut wild rice, there’s orzo pasta there too for the extra wow flavor. Then roasted garlic and onions, oh how I love thee, as well as button mushrooms and carrots. It’s all good friends! Just spreading my seasonal cheer here. But wait cause there’s more…
Skirt steak is in the house (well, skillet, but you get me), which is pretty much a standard on the Mars Family Grocery list each week. So really, it’s no surprise to my fam that it’s here in his dish cause we eat it on the reg.
Let’s switch gears here though, cause again that’s how nutty this season is and we’ll I have a short attention span. Now we’ll discuss inspiration because often times one of my dishes is purely inspired out of a simple ingredient or a need to recreate a new dish I just tried at a restaurant (and let me just tell you I just got back from NYC so we got some recipes coming!!). This dish, however, was inspired by another blogger, Tieghan at Half Baked Harvest, who is a genius at her abilities in the kitchen. I tweaked the ingredients a bit to make it an easier weeknight meal, cause that’s what I do, and changed out a few things here and there, but really she was my main source of inspiration.
I’m someone who thrives on inspiration because at heart and in my brain I love on the creative side of life. As a previous fashion designer, the question of “where did your inspiration come from,” was quite literally the most cook one asked and so I loved when this answer was far off and crazy.
However, I once attended the Alexander McQueen “Savage Beauty” exhibit at the Met and remember so vividly hearing how one of Husband most famous collections was inspired by an episode of friends, where Joey was wearing some green sweater, and to me, that seems so basic and so real. While I’d like to say I came up with this dish as I was talking to Mario Batali on the streets of NYC and Gordon Ramsey walked but (spoiler: this never happened), that’s not real life. Yet…
What is real life is making this dish and then enjoying next to a crackling fire with your family or friends? It’s easy and it makes enough for leftovers and this time of year, leftovers are a good thing. A very good thing indeed!
A seasonal one-pot recipe for Harvest Steak and Wild Rice. This dish makes the perfect meal for cozying up next to the fireplace on cold nights.
- 1 pound Skirt Steak
- 1/4 cup Olive Oil
- 2 tablespoons Butter
- 1 1/2 cups Wild Rice
- 3/4 cup Orzo Pasta
- 3 1/4 cup Chicken Broth
- 1/2 cup Carrots, chopped thin
- 2 cups Button Mushrooms
- 6 Garlic Cloves, peeled
- 1 Sweet Onion, peeled and quartered
- 2 tablespoons Dried Parsley
- salt and pepper to taste
- 3 sprigs Fresh Rosemary
- Preheat the oven to 400 degrees.
- Heat a large skillet, 3-5 quart braiser or dutch oven over high heat (just make sure it has a tight-fitting lid for later), add 2 tablespoons of the Olive Oil. Season the Skirt Steak with salt and pepper on both sides and cut into smaller pieces (I did about 4) Place each piece in the skillet and sear sides until lightly browned, about 2 minutes per side. Remove the steak from the pan and set aside.
- Reduce the heat to medium and add 2 tablespoons of Butter and let melt. Add the Orzo and toast for about 1 to 2 minutes until slightly golden, stirring often. Toss the Wild Rice in the skillet and continue to toast for an additional 1 to 2 minutes, still stirring often. Place Carrots and Mushrooms in and again cook 2 more minutes. Pour the Chicken Broth in and season with salt and pepper as well as Parsley. Remove from heat.
- Layer the steak, Onion quarters, and Garlic Cloves on top of the rice mixture. Toss in some sprigs of Fresh Rosemary. Cover the skillet with the lid.
- Bake for 45 minutes to 1 hour until all the liquid is absorbed and the rice is fully cooked.
If the liquid is absorbed too quickly while baking in the oven add an additional 1/2 of broth to keep the rice from drying out.